Red Curry Beef Stew

• 2 tablespoons canola oil
• 2 tablespoons Thai red curry paste (I use 3 tablespoons (or more)
• 2 lbs stew meat, cubed (my husband prefers a chuck steak)
• 2 onions, chopped
• 2 potatoes, peeled, cut in chunks
• 2 carrots, peeled, cut in chunks
• 1 (14 ounce) can baby corn, drained
• 1 cup thai coconut milk (I add a whole 14 ounce can)
• 3 tablespoons Thai fish sauce (optional)
• 2 teaspoons brown sugar
• 1 cup roasted unsalted peanuts
• 2 tablespoons cilantro, chopped (optional garnish)

1. Heat oil in large stew pot.
2. Add red curry paste. Saute for 1 minute. Add beef and brown on all sides. Add onions and carrots and saute until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
3. Garnish with peanuts and cilantro.

canola oil, red curry, stew meat, onions, potatoes, carrots, baby corn, thai coconut milk, fish sauce, brown sugar, peanuts, cilantro

Taken from www.food.com/recipe/red-curry-beef-stew-466546 (may not work)