Ingredients (nutrition)
- 3 teaspoons sunflower oil
- 2 lb beef bottom round roast, cut into bite size cubes
- salt and ground black pepper to taste
- 1 chopped large onion
- 2 teaspoons minced garlic
- 2 teaspoons Thai red curry paste
- 1/2 teaspoon ground cinnamon
- 2 whole cloves
- 1 bay leaf
- 12 oz diced tomatoes
- 14 oz light coconut milk
- 3 1/2 tablespoons prepared mango chutney
- 3 1/2 tablespoons lemon juice
- 2 tablespoons minced ginger
- 2 cups packaged baby carrots
- 8 oz sugar snap peas
- 1 medium red bell pepper, cut into bite size cubes
- 3 cups cooked Jasmine rice
Preparation (instructions)
- Heat oil in a saucepan under medium heat.
- Brown beef and remove from saucepan.
- Season well with salt and pepper. Set aside.
- Heat remaining oil in the same saucepan.
- Sweat onion and garlic until onion is tender.
- Return beef, add curry paste, cinnamon, cloves and bay leaf.
- Cook for 1 minute.
- Add tomatoes, coconut milk, mango chutney, lemon juice and ginger.
- Bring to a boil.
- Reduce heat, cover and simmer for 1 1/2 hours.
- Add carrots, cover and continue to simmer for 50 minutes.
- Add peas and bell pepper, uncover and cook for 7 minutes.
- Discard cloves and bay leaf.
- Season with salt to taste.
- Serve curry stew with rice.
Servings: 6
Main Courses meats recipes: Beef, Veal, Pork, and other games
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