Red Beef CurryPosted by Jia
I found this dish in a book (Real Thai) that Accolan got me for Yule.
The original recipe called for squash, but fearing that the combination of an unfamiliar vegetable and an unfamilar dish might inspire full out rebellion at the dinner table I decided to substitute sweet potatoes. I am glad I did. This is a sweet and savory dish. The mix of textures is fabulous. I wouldn’t change a thing.
Why do I think your family should try it?
- It is a non-intimidating foray into Thai cooking as most of the ingredients are already familiar and the preparation is simple.
- It is easy to prepare and will fill your home with a wonderful aroma as it cooks.
- It is a great way to stretch a small amount of meat into enough food to feed several people
1 13.5 oz can coconut milk, divided
1 tsp canola or vegetable oil
1 1/2 cups water
4 Tbsp red curry paste
2 Tbsp fish sauce
1 Tbsp dark brown sugar
1/2 tsp salt
1 lb stew meat, cut into bite-sized pieces (or thin slices)
3 1/2 cups cubed sweet potatoes
Shake can of coconut milk well prior to opening.
Pour 1/2 cup of coconut milk into a saucepan, add oil, and bring to a low boil. Allow to cook for 5 minutes or so, until it begins to thicken. Add curry paste, and mix well to incorporate.
Add beef and “stir fry” in curry until well coated and just browned.
Pour remaining coconut milk into a large measuring cup and add enough water to equal 3 cups of liquid. Add to pan.
Add sweet potatoes, fish sauce, sugar and salt and stir well to dissolve sugar and to blend all ingredients.
Raise heat, if necessary, to maintain a low boil and cook until sweet potatoes are tender.
Served on a bed of jasmine rice this is a sweet, savory, and wonderfully fragrant dish.
However, it may be a little overpowering to have as your only entree.
Try serving it along side another Thai dish, like our Green Chicken Curry, or even just some lightly stir-fried vegetables.
The sweet potatoes can be replaced with squash or pumpkin.
Total Fat 28.1 g
Saturated Fat 18.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.6 g
Cholesterol 53.3 mg
Total Carbohydrate 31.3 g
Dietary Fiber 3.9 g
Sugars 12.9 g
Protein 4.0 g
estimate via Recipe calculator via Sparkpeople.com
|How Is This a Frugal Family Meal?|
|The recipe uses very little meat in contrast to the amount of vegetables.The biggest expenses for this dish are the Thai seasonings & the coconut milk. Keep costs down by stocking up when you can get the best price (by pairing a sale and a coupon ideally).|
Update 3/12/11: With Accolan and I making the decision to once again start on a healthy eating program so that we can each lose weight, I have been revising our recipes with nutritional information. Some recipes, like this one, will be needing revisions if they are going to fit into a lower-fat lifestyle.
I shared this recipe at Hearth and Soul Hop-volume 37!, Fight Back Friday at Food Renegade, Foodie Friday at Designs By Gollum, Friday Favorites at Simply Sweet Home, and Fun With Food Friday at Paisley Passions
Image thanks to: RotjanaG