The original Curried Beef Stew is based on GLICO curry paste. The revised GF version uses a heaping tablespoon each of Thailand’s Nam Jai Matsuman red and green curry paste. Simply sear Beef cubes that have been dredged in seasoned Flour. Then place it in a crock pot. Saute vegetables, add curry paste, plus other curry seasonings on hand and deglaze the pan with a bit of stock. Add a can of Coconut Milk to your mixture and pour over the Beef. Several hours later you’ve got tender morsels of comfort food. Serve over Chinese Pilaf and garnish with Cilantro.
For chicken, you can sear or broil pieces with or without the skin. Simmer the stew in a frying pan or dutch oven for 30 minutes or until tender.
Note: Full fat Coconut Milk is good for you, but can always use low fat versions. Another option is to place cans of Coconut Milk in the fridge ahead of time. You can reserve the creamy fat that rises to the top for New Roots Herbal’s Salted Caramel Frosted Brownies and use the de-fatted liquid for your stew. Voila !