Wednesday, November 9, 2011

Thai Beef Stew By The Examiner

If all types of food disappeared from the earth but one, I would hope that Thai food would remain. Thai cuisine combines such wonderful tastes that it leaves you with cravings. (Okay here’s where I admit that I ate Pad Thai for eight years before I tried any other types of Thai food – I just couldn’t get it out of my mind!)

The recipe below is for a Thai dish that takes beef to a whole other level. Don’t forget to include lots of potatoes, however, as they are so amazing when cooked in this sauce.

If you live in or near Grand Rapids, Michigan, you need to try the Thai House restaurant on 28th Street in Cascade. It has the absolute best Thai food around and the family that owns it is wonderful. If you don’t know what to order, try the Pad Thai or the Pad See Ew – both are so good, that you will want them at least once a week. If you like it spicy or if you don’t, they will make it either way. (However, if you like it spicy, tell them you would like to try the sauce that Sherry gets – they will know what you mean – it’s incredible!)

Thai Beef Stew Recipe (Masaman)


2 cans of coconut milk – available at Meijer in the International Section
2 ½ tsp. Thai curry paste (green) – available at Meijer in the International Section
¼ cup fish Sauce (Tiparos – don’t worry, you won’t taste it) -- available at Meijer in the International Section
2 pounds beef stew meat
1/2 cup sugar
6 potatoes, cubed
1 small onion, chopped
½ cup unsalted peanuts (dry roasted)
In a large pot, add the coconut milk, curry paste, and stew meat -- stir. Add the sugar and fish sauce. Bring to a boil, then reduce heat to simmer and let cook for about an hour.

Taste the sauce to make sure it has the sweetness you desire – add more sugar or more curry if you want it to be spicier. Add the potatoes, onion, and peanuts. Stir and bring to boil, reduce heat and cook for 40 minutes or until the potatoes are tender. You can serve over rice or by itself.


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