Friday, November 7, 2014

Thai Beef Stew

If I was stranded on a desert island and only given one type of food I could eat for the rest of my life, it would be Thai food. I love the flavors of the spices and fresh ingredients such as lemon grass, lime, peppers, and coconut milk. 

This is actually one of my go-to dishes that I can easily whip up when I'm too lazy to think of anything else to cook. I make sure to always have a can of coconut milk in the pantry.  The flavors of this are Thai, but putting potatoes and carrots into it is rather Western. 

Still, it's a hearty meal. One that is perfect as we start moving toward winter. It also seemed a good choice for me to use Tasteful Selections ruby red potatoes. They are the perfect size for this stew versus my usual method of chunking out a large potato.

Tasteful Selections supports a great charity, Katie's KropsKatie's Krops was started by a 9-year old Katie Stagliano (she's now 16). The mission of Katie's Krops is to start and maintain vegetable gardens of all sizes and donate the harvest to help feed people in need, as well as to assist and inspire others to do the same. Once a year, Katie's Krops hosts an annual grant cycle where youths, ages 9 to 16, apply to receive funding to start a Katie's Krops vegetable garden in their community.


From now through January, when you buy a specially marked package of Tasteful Selections potatoes, a portion of the profits will go to the non-profit to help maintain current 
Katie's Krops grantees and gardens and provide funding for a new grant cycle.

Tasteful Selections  potatoes can be found at Whole Foods, Nugget, Raley's, and Bel Air markets.

Thai Beef Stew

1/2 T vegetable oil
2-3 T Thai red curry paste
1 1/2 lbs of beef, in 1/2 inch cubes
2 cans of coconut milk
2 T fish sauce
2 T brown sugar
6 oz of pearl onions, peeled (peeling instructions)
1/2 package of Tasteful Selections Ruby Sensations Potatoes, cut in half
1 large carrot, sliced 1/4 inch slices

In a large saucepan, heat up vegetable oil on medium high heat.  Add curry paste and let sizzle for about a minute. Add beef. Stir and cook until beef is seared on all sides.

Pour in coconut milk, fish sauce, and brown sugar. Stir to blend. Add onions, potatoes, and carrots. Turn heat down to simmer and let cook for 20 minutes until vegetables are tender.  Serve.

Disclosure: Tasteful Selections sent me the potatoes and is paying for the recipe submissions. 
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