My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical and the curry paste adds a little fire. It’s a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. —Terri Lynn Merritts, Nashville, Tennessee
Coconut Mango Thai Beef Curry
Coconut Mango Thai Beef Curry
Prep Time
10 min
Cook Time
2 hours 15 min
Yield
6 servings
Ingredients
- 2 tablespoons peanut oil or canola oil
- 3 tablespoons red curry paste
- 2-1/2 cups coconut milk
- 2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 cup dried mango, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Hot cooked rice, sliced red onions, fresh cilantro and lime wedges
Directions
- In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer.
- Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.
Nutrition Facts
1 cup: 578 calories, 38g fat (23g saturated fat), 123mg cholesterol, 793mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 39g protein.
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