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Coconut Mango Thai Beef Curry

Name: Coconut Mango Thai Beef Curry
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 6 servings.
Cuisine: Asia, Thai
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

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 2-1/4 hours

Makes

6 servings

My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while 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 Recipe photo by Taste of Home

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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.

Editor’s Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less fat.

Nutrition Facts

1 cup: 578 calories, 38g fat (23g saturated fat), 123mg cholesterol, 793mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 39g protein.

Coconut Mango Thai Beef Curry

Total Time

Makes

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Ingredients

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