Thai Braised Beef With Coconut Milk And Ginger Recipe

Name: Thai Braised Beef With Coconut Milk And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2-pound) boneless chuck roast; 1 teaspoon salt; 2 teaspoons ground coriander; 1 teaspoon ground cardamom; 1 teaspoon ground cumin; 1 teaspoon ground red pepper; 1 teaspoon ground turmeric; 1 teaspoon freshly ground black pepper; 2 teaspoons vegetable oil, divided; 3 cups chopped onion; 1 cup diced carrot; 2 tablespoons minced peeled fresh ginger; 4 garlic cloves, minced; 1 (16-ounce) can fat-free, less-sodium chicken broth; 1 1/2 cups light coconut milk; 2 tablespoons sliced peeled fresh lemon grass or 1 tablespoon thinly sliced lime rind; 3 bay leaves; 6 cups hot cooked Chinese-style egg noodles (about 12 ounces uncooked); 1 cup chopped fresh cilantro

Servings: persons

1 (2 1/2-pound) boneless chuck roast
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons vegetable oil, divided
3 cups chopped onion
1 cup diced carrot
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups light coconut milk
2 tablespoons sliced peeled fresh lemon grass or 1 tablespoon thinly sliced lime rind
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 ounces uncooked)
1 cup chopped fresh cilantro

1
Trim fat from beef. Cut beef into 2-inch pieces. Combine salt and next 6 ingredients (salt through black pepper) in a small bowl. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
2
Preheat oven to 325u00b0.
3
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Heat 1 teaspoon oil in pan. Add onion, carrot, ginger, and garlic; saute 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring to a boil. Cover and bake at 325u00b0 for 2 hours. Remove beef from pan using a slotted spoon; shred with 2 forks, set aside, and keep warm. Bring vegetable mixture to a boil over medium-high heat. Cook 10 minutes or until slightly thick. Discard bay leaves. Serve beef and vegetable mixture over noodles. Sprinkle with cilantro.
4
Note: You can find light coconut milk in the Asian or mexican section of most supermarkets. If yours does not carry it, ask your grocer to order it for you. For more information on availability, check out the Web site
5
.

1732

kcal

Calories

Fat

332

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (2 1/2-pound) boneless chuck roast, 1 teaspoon salt, 2 teaspoons ground coriander, 1 teaspoon ground cardamom, and more.

Yes, Thai Braised Beef With Coconut Milk And Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Braised Beef With Coconut Milk And Ginger

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