Ingredients

The following ingredients have 6 Servings
  • 1½ pounds stew meat (shoulder/chuck), (cut into bite-sized pieces)
  • olive oil for the pan
  • 1 cup yellow onion, (thinly sliced)
  • ¼ cup Thai Curry Paste (click here for the recipe)
  • 1 (15-ounce) can tomato purée
  • 2 tablespoons red wine vinegar
  • ¾ cup coconut water
  • ¾ cup lite coconut milk
  • 1 pound baby Dutch potatoes, (washed and dried, quartered)
  • 1½ cup frozen peas, (thawed)
  • 1½ teaspoons brown sugar
  • salt and pepper to taste

Instruction

  • Preheat the oven and brown the meat. Preheat the oven to 250°F, and coat a large oven safe pot (a Dutch oven is perfect), with olive oil. Place the pot over high heat. Once it's hot, season the meat with salt and pepper, and add it to the pot. Sear it until it's browned on all sides, about 6 minutes. Use a slotted spoon to remove the meat from the pot and place it in a large bowl. Set aside.
  • Brown the onions and add the curry. Add the onions to the pot and turn the heat to medium. Once they're nicely browned, after about 10 minutes, add the Yellow Curry Paste. Stir to blend and cook until it's very aromatic, about 3 minutes.
  • Return the meat to the pot and deglaze. Return the meat to the pot and add the tomato purée, vinegar, coconut water and coconut milk, and use a flat-edged wooden spatula to scrape off any bits of caramelized meat or onion that are stuck to the bottom of the pan, working their wonderful flavor back into the stew.
  • Place the pot in the oven for 1 hour. On the stove, bring the contents of the pot to a boil. Then remove it from the stove, cover and place it in the preheated 250°F oven. Cook for 1 hour.
  • Add the potatoes and cook for another hour in the oven. Add the potatoes and cook for 1 more hour in the oven.
  • Add the peas and finish cooking. Remove the lid, add the peas and turn the temperature up to 300°F. Continue to cook until the meat is very tender and the sauce becomes slightly thicker, about 30 more minutes.
  • Season to taste. Season with the brown sugar and salt and pepper to taste. (Here's How to Season to Taste.)