Corned Beef with Coconut Milk and Veggies
Corned Beef with Coconut Milk and Veggies Recipe ( Video )
This is a steaming bowl of Corned Beef with Coconut Milk and Veggies you can enjoy, and it is Irish-American/Thai Fusion.
Added by John on 03 Jan 2011 @ 13:01
Category: Soup Recipes | Views: 703
- 4 lbs corned beef brisket
- 1 (15-oz) can coconut milk
- 2 teaspoon red curry paste
- 1 tbsp fish sauce
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp Ground Coriander
- 1 quart water
- 1 onion
- 2 rib celery
- 2 carrots
- 1 lbs potatoes
- 1/2 small green cabbage
Put 4 pound corned beef brisket in a dutch oven. Add 1 (15-oz) can coconut milk, 1-2 teaspoon red curry paste (I used a Taste of Thai brand red curry paste, and their products are found at most large grocery stores that stock an ethnic foods aisle.), 1 quart water, 2 tablespoon tomato paste, 2 bay leaves, and 1 teaspoon ground coriander. Bring it to a simmer.
Add 1 chopped onion, 2 chopped rib celery, 2 chopped carrots. Bring it to a simmer. Simmer covered on low heat for 1 1/2 hours. Flip the corned beef, continue to simmer for 1 1/2 hours. Add 1 pound chopped potatoes and 1/2 small green cabbage. Bring it to a simmer, then simmer for 35-40 minutes.
Remove the corned beef brisket. Take off the excess fat. Cut the beef across the grain.
Transfer the vegetables mixture on a serving plate, topped with the beef slices. Enjoy!