This is one of our favorite recipes. We add extra spinach and eat with Naan
A comment, a year or so later....I see I forgot to date my freezer meal, didn't realized it had been there that long :) . I had a bit left over since it's just my husband and I. I thawed it out and served tonight. Still pretty dang tasty IMO.
I like this recipe, although I wouldn't say it tastes like restaurant Thai food. I also prefer this recipe with a number of alterations, although it's good as written. I prefer to actually make it with chicken and chicken broth, instead of beef. I reduced the chicken broth to 1/2 a cup to make the sauce less watery. Tonight I opted to leave out the spinach, instead adding a red bell pepper (I sauteed it with the onion and garlic) and about 1/2 of a zucchini, which I sauteed and then added in the last 15 minutes so it wouldn't get mushy. It has really good flavor and is light and yummy!
AWESOME!! Craving it just thinking about it!!! I have made this twice. Neither time did I end up with the beef stew effect...but I never made it with beef. The 1st time I made it with 2lb of chicken thighs and followed the directions exactly. The chicken (shredded from cooking for so long) absorbed most of the sauce but was delicious. I had to add cayenne. The 2nd time, I made it with only veges and doubled sauce recipe. The 2nd time I added 2 large jalapenos (instead of one reg. sized jalapeno)...I like things fairly spicy. The 2nd time it turned out wonderful (loving the sauce more than the rest of it as I always do with Thai)!! I added cooked shrimp to it after it was already done. I cooked for 4 hours on low & added the veges @ end. It is thin but I like it that way. I'm sure some corn starch or reducing it would fix that. It tastes so much like my favorite Thai dish from the restaurant (but with LIGHT coconut milk), that it may just solve all my Thai cravings. I'm psyched
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!
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!
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.
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.
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.
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!
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.
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.
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...
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).
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!
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,
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..
Tasty, the sauce was a bit thin, but thickened up with cornstarch and the spinach. I also added sautéed mushrooms.
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.
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
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!