Bring beef and coconut milk to boil in large saucepan on medium-high heat. Reduce heat to low; simmer, uncovered, 1 hour.
In this recipe by Chef Barbara Hom, beef chuck roast is made tender by cooking it in coconut milk for an hour, before adding vibrant flavours from curry paste, tamarind, cinnamon, and cardamom.
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Red Curry Paste (thai kitch)
Bring beef and coconut milk to boil in large saucepan on medium-high heat. Reduce heat to low; simmer, uncovered, 1 hour.
Meanwhile, heat oil in large saucepan on medium heat. Add curry paste; stir fry 5 minutes. Add beef mixture, potatoes, onion, tamarind water, fish sauce, brown sugar and spices. Cook 15 minutes or until potatoes are tender. Stir in peas and peanuts; simmer 2 minutes longer.
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