Photo: Karry Hosford
4 servings (serving size: 1 1/2 cups)

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

snappystamper's Review

February 13, 2013
This recipe TOTALLY ROCKS! I added extra broth during cooking... we like "sauce"! The house smells divine! I didn't have the mushrooms, or chile sauce and chiles, since we have young children I probably wouldn't add them anyway, but I did add 1 teaspoon of cayenne. I will definitely be making this often! I think it might also be good with a couple tablespoons of cashew butter stirred in at the end.

RGAGGS's Review

February 03, 2014
Kids liked it, wasn't too spicy for them. I added extra sweet potato and cauliflower plus more beef broth. Served with french bread.