Thai Curry Beef Stew

It was a chilly, dreary afternoon and we had forgotten to plan anything for dinner tonight. So I dug around in the kitchen and came up with what turned out to be a really delicious, hearty meal! I was able to use a combination of staples from the pantry, ground beef, which we always keep on hand in the freezer and some leftovers that needed to be used. The whole thing took about 20 minutes to prep and I was able to clean up all the dishes by the time we ate. As my three year old would say, “easy peasy.”

Until I dive deeper into Asian cooking, these pre-made curries are my best friends. To achieve this flavor it would take the purchase of a bunch of spices and the knowledge of how to put them together. So to get my curry fix I just grab a spoon and throw a couple of dollops of curry paste into my pot and voila, flavor explosion. A lot of sauces are packed with preservatives and ingredients that are impossible to pronounce, but this brand is basically just spices, so no guilt taking the easy route. If you have another brand of curry you like or prefer to use an Indian curry, that would work well also.

My favorite part about this meal (as usual) is that I only needed one cutting board and one pot. Such an easy clean-up.

Thai Curry Beef Stew

Kirby Walter | 5.11.19

• prep time: 15 minutes
• cook time: 20 minute
• total time: 35 minutes

Servings: 8

Ingredients:

• 1 lb ground beef
• 3 large carrots
• 3 cups chopped potatoes
• 1 large red onion
• 1 cup green peas
• 4 cloves garlic minced
• 1 inch piece of ginger, peeled and minced
• 2 Tablespoons mild red curry (can use other types of curry if preferred)
• 2 Tablespoons coconut oil
• 1 can coconut milk
• 1/4 cup cilantro for garnish (optional)
• 1/4 cup sliced green onion for garnish (optional)

Instructions:

1. Chop the vegetables and mince the garlic and ginger
2. Heat the coconut oil in a large pot. Add the onion and sautee until lightly browned.
3. Add the ginger and garlic and cook until fragrant.
4. Add the ground beef and sautee until almost cooked through.
5. Add the carrots, potatoes, curry paste and 1/4 cup water. Cover pot with lid and simmer for 5 minutes.
6. Add coconut milk and cook with lid on for 15 minutes or until potatoes are tender. Add more water or coconut milk for a more liquidy consistency. Serve in bowls and garnish with cilantro and green onion