Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A green onion paste is sautéed to release its flavor in this Singapore-inspired dish. Serve with basmati rice.

David Bonom
Recipe by Cooking Light July 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare paste, combine first 6 ingredients in a blender; process until smooth. Spoon into a bowl.

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  • To prepare stew, heat a Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan.

  • Reduce heat to low; add oil to pan. Add paste; cook 2 minutes, stirring frequently. Add curry, cinnamon, and bay leaf; cook 30 seconds, stirring constantly. Stir in beef, soy sauce, and broth. Increase heat to medium-high. Bring to a boil; cover, reduce heat, and simmer 1 hour.

  • Add sweet potato, carrot, celery, and mushrooms. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until beef and vegetables are tender. Remove from heat; stir in coconut milk. Discard cinnamon stick and bay leaf.

Nutrition Facts

358 calories; calories from fat 30%; fat 11.8g; saturated fat 4.4g; mono fat 4.4g; poly fat 1g; protein 28.5g; carbohydrates 34.6g; fiber 6.1g; cholesterol 71mg; iron 5mg; sodium 556mg; calcium 74mg.
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