Ingredients
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2 tablespoons canola oil
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2 lbs stew meat, cubed (my husband prefers a chuck steak)
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2 potatoes, peeled, cut in chunks
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2 carrots, peeled, cut in chunks
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1 (14 ounce) can baby corn, drained
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1 cup thai coconut milk (I add a whole 14 ounce can)
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3 tablespoons Thai fish sauce
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2 teaspoons brown sugar
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2 tablespoons cilantro, chopped (optional garnish)
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2 onions, chopped
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2 tablespoons Thai red curry paste (I use 3 tablespoons (or more)
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1 cup roasted unsalted peanuts
Instructions
- Heat oil in large stew pot.
- Add red curry paste. Sauté for 1 minute. Add beef and brown on all sides. Add onions and carrots and sauté until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
- Garnish with peanuts and cilantro.