Aromatic Thai Beef Curry with Sweet Potatoes
Delve into the rich and exotic flavors of Thailand with this Aromatic Thai Beef Curry featuring hearty chunks of tender stewing beef and sweet potatoes. Infused with fragrant spices and creamy coconut milk, this dish is a symphony of flavors that come together beautifully. It's perfect for family gatherings or cozy weeknight dinners. Serve with fluffy jasmine rice to soak up the delicious sauce and finish with a sprinkle of toasted cashews and fresh cilantro for added texture and freshness.
6
Servings
550
Calories
12
Ingredients
Ingredients
oil
3 tablespoons (for cooking)
stewing beef
2 1/4 lbs (cut into chunks and seasoned with salt and pepper)
onion
1 (sliced)
red chili peppers
2 (sliced)
red curry paste
1 1/2 tablespoons (Thai style)
coconut milk
1 3/4 cups (canned)
beef broth
7/8 cup (store-bought or homemade)
sweet potatoes
2 (peeled and cut into chunks)
fish sauce
2 teaspoons
soy sauce
2 teaspoons
cashew nuts
2 ounces (toasted)
cilantro
1 ounce (chopped)
Instructions
1
In a large casserole dish, heat 2 tablespoons of oil over medium-high heat. Add the seasoned beef and brown on all sides until golden. Once browned, set the beef aside.
2
Carefully pour 1 1/4 cups of cold water into the dish, scraping the bottom with a wooden spoon to deglaze and retain all the flavorful bits. Set aside.
3
In the same dish, heat the remaining oil and sauté the sliced onion and red chili peppers over medium heat for about 5 minutes, or until softened.
4
Stir in the red curry paste and increase the heat for an additional 2 minutes, allowing the mixture to become fragrant and the onions to turn a light golden brown.
5
Return the browned beef to the pan along with the retained juices, coconut milk, and beef broth. Stir well to combine all ingredients.
6
Reduce the heat to very low and cook uncovered for 1 1/2 hours, maintaining a gentle simmer to ensure the beef becomes tender. Avoid boiling the coconut milk to prevent separation.
7
Once the beef is tender, add the sweet potato chunks and cook for an additional 20 minutes, or until the sweet potatoes are soft.
8
Season the curry with fish sauce and soy sauce to taste.
9
Before serving, sprinkle with toasted cashew nuts and chopped cilantro for added flavor and texture. Serve hot with a bowl of steamed jasmine rice on the side.
Nutrition Information
33g
Fat
27g
Carbs
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Aromatic Thai Beef Curry with Sweet Potatoes?
It is a rich and exotic Thai-style dish featuring tender chunks of stewing beef, sweet potatoes, and fragrant spices in a creamy coconut milk sauce.
What type of beef is recommended for this curry?
The recipe calls for 2 1/4 lbs of stewing beef cut into chunks and seasoned with salt and pepper.
How long does the beef need to simmer?
The beef should simmer on very low heat for 1 1/2 hours until it becomes tender.
What makes the curry sauce creamy?
The creaminess comes from 1 3/4 cups of canned coconut milk combined with beef broth.
When should I add the sweet potatoes?
Add the sweet potato chunks once the beef is tender and cook for an additional 20 minutes.
Is this Thai beef curry spicy?
Yes, it contains two sliced red chili peppers and 1 1/2 tablespoons of Thai-style red curry paste.
What should I serve with this dish?
It is best served with fluffy jasmine rice to soak up the aromatic sauce.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How much protein is in one serving?
There are 31 grams of protein per serving.
What is the fat content per serving?
Each serving contains 33 grams of fat.
How many carbohydrates are in this meal?
There are 27 grams of carbohydrates per serving.
How do I prevent the coconut milk from separating?
Maintain a gentle simmer and avoid boiling the coconut milk once it has been added to the pan.
What garnishes are used for this curry?
The dish is finished with a sprinkle of toasted cashew nuts and fresh chopped cilantro.
What type of curry paste is used?
The recipe specifies using 1 1/2 tablespoons of Thai-style red curry paste.
How is the beef prepared before simmering?
The beef is seasoned with salt and pepper and browned on all sides in oil until golden.
What liquid is used for deglazing the pan?
Use 1 1/4 cups of cold water to deglaze the dish after browning the beef.
What type of broth is needed?
You can use 7/8 cup of either store-bought or homemade beef broth.
What seasonings are added at the end?
The curry is seasoned with 2 teaspoons of fish sauce and 2 teaspoons of soy sauce to taste.
How many sweet potatoes are required?
The recipe calls for 2 sweet potatoes, peeled and cut into chunks.
What aromatics are sautéed for the base?
One sliced onion and two sliced red chili peppers are sautéed for about 5 minutes.
Is this a one-pot meal?
Yes, it is prepared in a single large casserole dish, making it a convenient one-pot meal.
How much oil is used in the cooking process?
A total of 3 tablespoons of oil is used for browning the beef and sautéing the vegetables.
Can I use different types of nuts?
While the recipe suggests toasted cashews, you could potentially substitute other nuts though it may change the flavor profile.
What is the purpose of fish sauce in this recipe?
Fish sauce provides a salty, savory depth that is traditional in Thai cuisine.
How long does the total cooking process take?
The total active cooking and simmering time is approximately 2 hours.
How much cilantro is needed?
The recipe calls for 1 ounce of chopped fresh cilantro.
How much cashew nuts are required?
You will need 2 ounces of toasted cashew nuts.
Is the onion prepared in a specific way?
Yes, the onion should be sliced before being sautéed.
How should I handle the red curry paste during cooking?
Stir it into the onion and chili mixture and heat for 2 minutes until it becomes fragrant.