Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 can (14 oz) coconut milk
- 2 cups beef broth
- 2 cups chopped carrots
- 2 cups chopped potatoes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup chopped fresh basil leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in the red curry paste, fish sauce, soy sauce, and brown sugar. Cook for 1-2 minutes until fragrant.
4. Pour in the coconut milk and beef broth, and stir to combine.
5. Add the chopped carrots, potatoes, and bell peppers to the pot. Bring to a boil, then reduce heat to low and cover with a lid.
6. Simmer for 1-2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
7. Stir in the chopped basil leaves and season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Medium-high heat to brown the beef, then low heat to simmer the stew.
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 23g
Protein: 30g
Sodium: 760mg
Sugar: 8g
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Green curry paste can be used instead of red curry paste.
- Coconut cream can be used instead of coconut milk.
- Any vegetables can be used, such as broccoli, cauliflower, or green beans.
Variations:
- Add 1 cup of sliced mushrooms to the stew.
- Use sweet potatoes instead of regular potatoes.
- Add 1 tbsp of grated ginger for extra flavor.
Tips and tricks:
- Browning the beef before adding the other ingredients will add depth of flavor to the stew.
- If the stew is too thick, add more beef broth or water to thin it out.
- Serve with rice or noodles to soak up the delicious sauce.
Storage instructions:
Allow the stew to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh basil on top.
Garnishes:
Chopped cilantro, sliced green onions, or a squeeze of lime juice.
Pairings:
Thai Sonofabitch Stew pairs well with a crisp green salad and a cold beer.
Suggested side dishes:
Steamed rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken it up.
- If the stew is too spicy, add more coconut milk or cream to tone down the heat.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Thai curries are a popular dish in Thailand, with red curry being one of the most popular. The addition of coconut milk gives the curry a creamy texture and mild sweetness.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the stew hot with rice or noodles.
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Region: Thai