Coconut Beef Curry Soups, Stews & Chilis

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Servings
   Serves 4

Prep Time
   30 minutes

Cook Time
   1 1/2 hours

Cooking Methods
   Braising
   Stewing

Beef Type
   Miscellaneous Cuts

Ingredients

• 1 1/2 lbs. beef for stew, cut into 1-inch pieces
• 2 Tbsp. vegetable oil
• 1/2 tsp. salt
• 1 large onion, thinly sliced
• 1 Tbsp. Thai red curry paste
• 1 can (13-1/2 to 14 oz.) unsweetened coconut milk
• 1 cup water
• 4 sprigs fresh Thai or opal basil
• thinly sliced fresh Thai basil (optional)

Instructions

In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; brown evenly. Return beef to pan. Season with salt. Add onion and continue cooking 5 to 8 minutes or until onion is translucent; stir occasionally. Add curry paste and continue cooking 3 minutes; stir frequently.

Stir in coconut milk and water. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/4 to 1 1/2 hours or until beef is tender.

Add basil sprigs and return mixture to a boil; remove from heat. Serve over rice. Garnish with thinly sliced basil, if desired.

Suggestions

Thai red curry paste can be found in the Asian section of the supermarket. Thai basil has a spicy licorice flavor and can be identified by its bright green leaves and square red-purple stems. It can be found in Thai or Asian markets.