Thai Curry Beef Stew
2-3 Pounds of Stew Meat
3 teaspoons Red Curry Paste
2 teaspoon Tikka Masala Curry Paste (Coriander and Lemon)
(if you can't find this then add more of the red curry paste)
2 14 to 15 oz. cans of light coconut milk
2 tablespoons of Low Sodium Soy Sauce
1/2 of a medium Red Onion chopped
2 bunches of Green Onions (chopped in 1 inch lengths, including 1/2 of the stems)
1 package fresh sliced mushrooms
12 to 16 oz. Peeled mini/baby carrots (cut into moons)
3/4 to 1 pound of fresh green beans trimmed
1 heaping teaspoon of Minced Garlic
1/2 teaspoon of Cayenne Pepper
2 teaspoons of garlic salt
2 teaspoons of ground black pepper
Snap off the stems of the green beans and cut them in half. Chop up the red onion in small pieces, cut the green onions into 1 inch lengths, and cut the carrots into moons.
Putting it all together:
Whisk together the curry paste, coconut milk, soy sauce, garlic salt, black pepper and cayenne in the crock pot. Add everything else to the mixture and coat well with the sauce. Place the crock pot on low for 8 to 10 hours.
You can serve with white rice or if you prefer to keep the carb count low, then enjoy the stew as is. The curry paste is approximate, you can add a little more for more of a kick.
My husband was so impressed with this dish, he doesn't want to have a plain old bland beef stew again. He really liked the coconut milk and spices instead of just beef broth.
If you mix the rice in with the stew, then a sweet white wine like Risling or Gewurztraminer is a nice complement to the curry spice, or an Extra Dry Champagne. With a classic beef or red meat dish, a good red wine such as a Merlot or Cabernet Merlot blend is a nice complement.