Kenyan-Style Beef Stew with Thai Twist
A hearty and flavorful beef stew fusion of Kenyan and Thai cuisines, perfect for a cold winter night.
Ingredients
- ●1.5 pounds beef stewing beefcut into 1-inch cubes
- ●1 large onionchopped
- ●2 large tomatoeschopped
- ●3 cloves garlicminced
- ●2 inches gingergrated
- ●1 can coconut milkfull-fat
- ●2 tablespoons curry pasteThai red curry paste
- ●1 tablespoon fish sauceoptional
- ●2 tablespoons lemon juicefreshly squeezed
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●2-3 green chiliessliced
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef in batches until browned on all sides, about 5 minutes per batch. Remove the browned beef from the pot and set aside.
- 3
Add more oil if necessary and sauté the onion until softened, about 5 minutes.
- 4
Add the garlic, ginger, and green chilies and sauté for another minute, until fragrant.
- 5
Add the curry paste and stir for 1-2 minutes, until fragrant.
- 6
Add the tomatoes, coconut milk, fish sauce (if using), salt, and black pepper. Stir to combine.
- 7
Return the browned beef to the pot and bring the stew to a boil.
- 8
Reduce the heat to low and simmer, covered, for 2 1/2 to 3 hours, or until the beef is tender.
- 9
Season the stew with lemon juice and adjust the seasoning as needed.
- 10
Serve hot, garnished with fresh cilantro or scallions (if desired).