Spring had seemed to arrive just a few days prior with the temperatures in the 70’s. But as out luck may have it, Chicagoland had a winter relapse. After all of that nice weather, we all thought that we had finally put one of the snowiest winters on record to bed for the year. Unfortunately, Mother Nature wanted to remind us who was boss–she is. I woke up on Tuesday morning (April 15, mind you) with a half-inch of fresh snow on the grass. The temperatures remained in the 30’s all day.
To combat the cold, I whipped up this goodness from an old recipe that I had. This recipe is so filling and flavorful, you wouldn’t even believe it was healthy. The spices melded together with the root vegetables and the stew meat, put a savory twist on the classic beef stew recipe. If you need a little more spice, you can add Thai red pepper paste or jalapeno to this recipe. Enjoy!
Coconut Thai Beef Stew
Ingredients
- 1 tbsp coconut oil
- 1 pounds of stewing beef cut into 2" cubes
- 1 onion chopped
- 2 cups chopped celery 2 stalks
- ½ bag of baby carrots
- 1 medium sweet potato chopped
- 1.5 cups homemade chicken stock Recipe Here
- 1 cup coconut milk
- 1 tbsp curry powder
- 2 tsps red curry paste
Instructions
- In a small bowl mix together the chicken stock, coconut milk, red curry paste, and curry powder. Set aside.
- Place coconut oil, sweet potatoes, onions, carrots, celery, and stew meat into the crockpot.
- Pour the mixture over the contents of the crock pot. Cover.
