Tropical Traditions - Recipe - Favorite Thai Coconut Curry

Favorite Thai Coconut Curry

2 pounds ground meat (I use lamb & beef, or lamb & turkey)
1 medium sized onion, chopped
28 ounces coconut milk
1 - 4 teaspoons Thai red curry paste, or to taste (for kids, I use ½-1 teaspoon)
½ cup vegetable stock
¼ cup fish sauce
1 tablespoon honey
1 tablespoon molasses
1 11-oz package frozen sugar snap peas
1 8-oz can sliced bamboo shoots, rinsed & drained
1 8-oz can sliced water chestnuts, drained
1 15-oz can Chinese mushrooms, drained
Cilantro
¼ cup shredded unsweetened dried coconut

Brown meat and onion together, drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well and steamed.

Recipe submitted by Peggy, Jupiter, FL

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I love Thai curries! Has anyone tried it with lemongrass?

# Posted By Tosha | 11/1/09 7:52 PM

We enjoy this dish. I have made it twice, once with all beef and once with shrimp. My favorite was with the shrimp and my hubby's was the beef. The second time (shrimp) that I made it I added red bell pepper and both times I added cayenne pepper (we love very spicey Thai). Use caution with the fish sauce as it is very salty (I was not familiar with using it and did not measure carefully). I wanted it a tad sweeter and used a little liquid stevia and it worked great. There was an earlier question about using lemongrass in the recipe, there is lemongrass in the red Thai chili paste (I use more than the recipe calls for).

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