Thai Beef Curry

This recipe comes from Derya Singhsumalee, a former teacher colleague of mine who is such a fun and interesting person.  She is very well-traveled, is of Turkish ethnicity and married to a man from a Thai Muslim family. In the school lunch room we used to talk quite a bit about cultural diversity and, of course, food. She was very familiar with Sicilian cuisine having lived in Sicily for a short time during her life. I found her background fascinating and our conversations a great bonding experience between us. Recently when I saw that she posted this recipe to her Facebook page, I immediately asked her to share it with all of you, and she graciously obliged. Here you go- thank you, Derya!

Thai Curry Beef Stew

Thai Beef Curry Stew
  1. 4 oz can Maesri Massaman curry paste
  2. 14 fl oz coconut milk (regular or lite)
  3. 1 lb cubed stew beef
  4. 1 cup water or broth (beef or vegetable)
  5. 1-2 tablespoons fish sauce
  6. 1 tablespoon sugar
  7. Hard boiled eggs - one per person of household
  8. Half a pack of 16 oz rice noodles (8 oz)
  9. Cubed super firm tofu (optional) about 1/4 of a block
  1. Crushed peanuts - fill 1/3 of mortar
  2. Beansprouts - 1/2 cup
  3. Chopped Chili or chili flakes - 2 tablespoons
  4. Fried onion/shallots - 1/2 cup
  1. Turn on crock pot to low.
  2. Pour coconut milk (same amount for the water or both added in) and mix curry paste into crock pot.
  3. Pour in water/broth and mix.
  4. Add in fish sauce and sugar and mix.
  5. Add beef cubes and mix making sure beef is submerged in the curry mix.
  6. Cook for 6-8 hours.
  7. If tofu is desired, add in last hour.
  8. In the last hour of cooking, boil water for small size rice noodles (pad Thai noodles). Once
  9. water boils, add noodles and cook for 5 minutes. Immediately drain noodles and rinse with cold
  10. water.
  11. Simultaneously, boil eggs. Ideally one whole egg per serving
  12. Place noodles in a bowl, pour beef and sauce over noodles, add egg, and garnish as desired.
  1. Peanuts: fill mortar about 1/3 full of peanuts and crush them. This will be spooned over dish as desired by the person.
  2. Beansprouts - about 1/2 cup total, place desired amount on top of curry stew.
  3. Chopped Chili or chili flakes: if using Thai chili - two small, sliced. Chili flakes from a canister, to taste. If hosting, place 2 tbsp in a serving bowl and people can spoon desired amount.
  4. Fried onion/shallots: Have about 1/2 cup handy and people can spoon desired amount to taste.
Yvonne Maffei https://myhalalkitchen.com/

This post may contain affiliate links. If you use these links to buy something I may earn a commission. MyHalalKitchen.com is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Please see my affiliates disclosure page for more detailed information about the companies with who I am affiliated. 

Related Articles


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. You share interesting things here. I think that your page can go viral easily, but you must give
    it initial boost and i know how to do it, just type in google for – wcnu traffic increase

Get the latest updates & lots of FREE goodies!

Subscribe To My Quick Bites Newsletter

By signing up, you’ll be notified when new recipes and other tasty treats are cooked up in my kitchen!