Thai Red Curry Beef

  • vsquared97 Posted: 05/05/13
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    I found that this dish was not spicy at all (I do like food with a kick!) and that the beef taste permeated the dish completely - it ended up tasting slightly better than a regular beef stew. I used top sirloin, 3 small jalapenos, whole carton of pre-sliced mushrooms, and shredded fresh carrots in addition to the ingredients below. The mushrooms soaked up most of the juice, so not that runny. I was mostly underwhelmed--especially considering all of the fun ingredients that went into this...

  • stellacorona Posted: 04/24/13
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    this was good. i think i might use a top sirloin next time. used 2 jalapenos with seeds and was not hot at all. will serve more on the side. used kale instead of spinach. served on forbidden rice (black rice). the texture of the sauce did not bother me being on the thin side. it had a wonderful taste!!! (like others, added carrots, red pepper slices and sauteed mushrooms).

  • booclarendon Posted: 12/14/12
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    So delicious! Followed the recipe excactly except I used kale cut up in little ribbon strands instead of spinach. If you are looking for it , this is a great gluten free, dairy free recipe that is full of flavor ! Will definitely be making it again

  • MaryKenyon Posted: 12/02/12
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    I really enjoyed this recipe, even better so did my not so adventurous of an eater boyfriend! In the future I am going to add bamboo shoots and red pepper to this near the end to add some additional textures. Really tasty though and made the house smell delish!

  • cmeola1001 Posted: 01/21/13
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    I have been looking for the perfect curry recipe and this is it! Not too heavy but not too light.. I agree that the sauce was a bit thin but flavor made up for it..

  • roguelemur Posted: 03/04/13
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    Agree that the sauce needs to be thickened a bit next time, but otherwise easy and delicious!! I did add some carrots to it near the end, and may add some sliced red peppers next time, too, for more veggies,

  • tlweidner Posted: 12/18/12
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    This was an outstanding recipe. The only change I made to it was to use venison instead of beef. Next time I will thicken the sauce a little before serving.

  • ttsholland Posted: 12/21/12
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    Tasty, the sauce was a bit thin, but thickened up with cornstarch and the spinach. I also added sautéed mushrooms.

  • jeichner Posted: 04/14/13
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    Made this last night and thought it was quite tasty! I would describe it as a Thai stew, which was perfect for the cold rainy evening we had. Like another reviewer suggested, I added mushrooms and red peppers to mine. I also waited until serving to add the jalapenos because I was serving to small children and did not want it to be too spicy for them. I would definitely make this again!

  • LauraD0612 Posted: 01/25/14
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    This is a good dish. I agree with several reviewers...next time I will dust the beef with cornstarch before cooking so the sauce will thicken. And I will add more veggies, since it really is like a stew. And I will use a better grade of beef. When I go to a Thai restaurant, I order things medium hot spicy, yet, I was concerned the jalapeño seeds would put the heat in this dish over the top. Not so. I added ground red pepper to spice It up a bit. We will have this again!

  • Jdoran Posted: 02/05/14
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    We made this for lunch this afternoon, and it was so delicious. We followed the ingredients almost exactly. The only change we made was adding a chopped cayenne pepper (seeds included) and a little extra red curry paste...we like a little extra spice. However, I think it still would've been flavorful if following the recipe exactly. The other alteration we made was replacing the beef with a jar of canned venison stew meat (my boyfriend is a hunter, so we have tons on hand and are always looking for a new way to use it). We also cooked it on high for 4 hours since we were short on time. The flavor is excellent, and something we both agreed we would happily serve to company.

  • hilltoprunner Posted: 09/25/14
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    Ok, I am one of THOSE raters that make changes. In my defense, some of it was due to what I had on hand and the fact that a decent grocery is an hour away… That said, what a great dish. I used regular coconut milk and a Serrano pepper (loosely removed the inner core, but left some), I also used a generous hand with the red curry paste (after reading some reviews). At serving time I added about a TBSP of cornstarch. I thought the regular coconut milk might thicken it, but it was still thin. The cornstarch made it perfect! Maybe it was the regular coconut milk, but I could tell it was there and the sauce's flavor was outstanding! The serrano gave it a great kick. I used Costco's stew meat (always, always lean and tender!). We served over black rice and had a salad on the side. Great meal! It was more calorie dense than Cooking Lights version, but hey, that's why I run ;)

  • paygep Posted: 01/31/14
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    This has a nice beef stew taste, with a hint of coconut and spice. It does turn out very, very beefy. I had hoped it would be a nice reddish coconut milk color, but it's beefy brown! Honestly, I'll probably make this again but just on top of the stove. I would saute the veggies, add the coconut milk & spices, and add sliced grilled beef toward the end. Slow-cooking makes the beef taste overwhelm the curry flavors. It is good, it just didn't turn out like I wanted.

  • Suze02 Posted: 10/28/13
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    I agree that it tasted more like beef stew than a Thai dish. I put in two jalapeños and a red pepper, otherwise made it exactly like the recipe. If I made it again, I think I would only add 1/4 cup of beef broth (which would cut down on the thinness of the liquid and perhaps increase the coconut taste over the beef stew taste) and I would increase the red curry paste, fish sauce, brown sugar and lime juice by 1.5. And I would keep the extra jalapeño and red pepper.

  • dawnt77 Posted: 04/02/14
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    To brown the meat, I added a heaping tsp of each - curry powder, tumeric, cumin, paprika, and cornstarch. Then sauted 1 onion and sliced baby bell pepppers and added the beef and onion mixture to the crockpot. I only used 1 lb. of stew meat, about a cup of homemade beef broth, 4 Tbsp. of curry paste and omitted the jalapeno. Cooked on low for 6 hrs, served over steamed asparagus and whole wheat naan, topped with a 1/4 cup greek yogurt instead of stirring in coconut milk. Family really liked this!

  • tigerj Posted: 09/02/14
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    Is there a detailed calorie breakdown for this? 245 for a full serving doesn't seem accurate. I didn't even use the higher number of ingredients they recommended and I still calculate around 234 per serving of beef and sauce, plus 112 for a 1/2 cup of brown rice. I don't understand where the "245 for 3/4 cup beef plus 1/2 cup brown rice" comes from, especially since they used more onion, garlic and beef than I'm using right now!

  • laurajarboe Posted: 02/08/14
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    Very good and much quicker than the recipe looks a first glance. I forgot to buy a jalapeno, so not sure how much better this would be if I had followed the entire recipe.

  • bureaugirl Posted: 06/30/13
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    This recipe is absolutely delicious, I dust the beef with cornstarch which thickens the sauce. I also add shiitake mushrooms and red bell pepper. I've made it several times, it's a keeper.

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