Spicy Red Thai Curry

 

Car racing, Crock-pots® & a red curry Thai recipe

 

 

Cheating and racing go together like corruption and politics.  I would have to imagine that the first chariot race was likely the next chapter in a long tradition of one guy trying to improve his odds by some technological advantage over the other guy.  So when you are involved in an endurance race where the main rule is that the car cannot be worth more than $500—you can expect a lot of extra effort goes in behind the scenes to bend the rules in order to ensure that the car is going to run as fast as possible.  Keeping the drivers fueled is as important as keeping the car going.  Orangey string cheese in a can just is not going to cut it, for endurance racing you need Thai curry.

 

With all that extra effort one can get pretty hungry, so the crew has to be good with that Crock-pot® or slow cooker.  When the guys at work were running this past summer, I got invited to hang out for a weekend of heroic fixes and busted knuckles.  Since everyone loves to eat, I borrowed a slow cooker and discovered this new favorite recipe for Thai Curry.  While summer is now over, I can only imagine how much better I would love this red Thai curry on a cold winter’s day.  I followed this recipe from aTasteofThai.com  

 

Since blogs do not convey tastes and smells you are going to have to take my word for it that this Thai curry recipe is amazing! 

Yield: 4-6 Servings  Prep time: 30 minutes to assemble  

Cook time: 5 hours to cook on high or 8 hours to cook on low

 

Here are the ingredients:

2 tablespoons tallow or lardl
2-2 1/2 lbs stew beef
2 large onions, chopped
1 tablespoon minced garlic
1-1.75 oz box Red Curry Paste*
3 large red potatoes, cut into chunks
3 medium organic carrots, peeled and cut into chunks
3 stalks organic celery, cut into1 inch chunks
1-13.5 oz can Coconut Milk
3 tablespoons Fish Sauce
1 tablespoon brown sugar
Optional:
Chopped peanuts and cilantro
*Red Curry Paste can be substituted with Panang or Green Curry Paste.  If using green only add 1 1/2 tablespoons curry.

Directions:

1. In large pot, heat tallow. Add beef and brown on all sides.
2. Add onions, garlic and sauté until soft.  Add Red Curry Paste, sauté until curry is dissolved and fragrant.
3. Add potatoes, carrots, celery, Coconut Milk, Fish Sauce and brown sugar. Stir well and bring to a boil.
4. Pour stew into crock pot.  Cook for 5 hours on high or 8 hours on low.  Garnish with chopped peanuts and cilantro if desired.

 

The recipe called for fish sauce . . . I skipped that, so your mileage may vary.  I did serve this Thai curry with the cilantro and raw peanuts over rice and it is sooooooo wonderful!  Give it a try and leave a comment as to how you liked it.  

Wilson

Pro Deo et Patria

 

 

Photo Credits:

All photos by Pantry Paratus