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Ingredients
- 3 medium carrots, peeled and cut into chunks
- 2 tablespoons vegetable oil
- 2-2 1/2 lbs stew beef
- 2 large onions, chopped
- 1 tablespoon minced garlic
- 1-1.75 oz box Red Curry Paste
- 3 large red potatoes, cut into chunks
- 3 stalks celery, cut into 1 inch chunks
- 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
- 3 tablespoons Fish Sauce
- 1 tablespoon brown sugar
- Optional: Chopped peanuts and cilantro
Print Recipe
Beat the cold with this spicy crock pot stew.
Time
- 30 minutes to assemble
- 5 hours to cook on high
- 8 hours to cook on low
Yield
- 4-6 Servings
Time
Yield
Directions
- In large pot, heat oil. Add beef and brown on all sides.
- Add onions, garlic and sauté until soft. Add Red Curry Paste, sauté until curry is dissolved and fragrant.
- Add potatoes, carrots, celery, Coconut Milk, Fish Sauce and brown sugar. Stir well and bring to a boil.
- Pour stew into crock pot. Cook for 5 hours on high or 8 hours on low. Garnish with chopped peanuts and cilantro if desired.
- In large pot, heat oil. Add beef and brown on all sides.
- Add onions, garlic and sauté until soft. Add Red Curry Paste, sauté until curry is dissolved and fragrant.
- Add potatoes, carrots, celery, Coconut Milk, Fish Sauce and brown sugar. Stir well and bring to a boil.
- Pour stew into crock pot. Cook for 5 hours on high or 8 hours on low. Garnish with chopped peanuts and cilantro if desired.
Directions
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