This post may contain affiliate links.
This is a super-easy way to get a warm, comforting Thai red curry with the comforting hearty flavors of a steak and potatoes type recipe, but with Steak and Taro in a Thai Red Curry. Taro root is a commonly used carb in Southeast Asia. It is becoming more common in the west and you can easily grow it in wet climates. We have several plants. They are just the root of the elephant ear. You will just use a basic red curry recipe using the steak as the protein and taro cut into bite-sized pieces for this recipe.Jump to Recipe
Health Benefits of Taro Root
My favorite benefit of taro is that it converts blood sugar less quickly than the typical potatoes we Americans tend to eat. It has lots of vitamins as well. For a more complete list, read more here. It's pretty and easy to cut with, varieties that are purple which is a sign of all the vitamins and minerals such as manganese which are good for bone health. When it gets cold and your body needs rich foods, it is telling you what it needs. You can just guide it with better choices like taro instead of potatoes.
Choosing your red curry paste
Store-bought are not horrible, maybe a few extra preservatives but you can also make your own curry paste for both flavor and health. Here is Mod's recipe for a homemade curry paste. It's delicious, just takes more work.Print Recipe
Steak and Taro Thai Red Curry
- 1 lb. steak lean round eye or sirloin, if possible
- 2 tablespoon red curry paste
- 2 cups taro Cut into pieces
- 1 ½ cups Light coconut milk
- 2 tbsp. canola oil or olive oil, whatever makes you happy, something healthy, please
- Sautee the curry paste in the wok with the oil until fragrant.
- Add in half the coconut milk and bring to a boil.
- Put the steak in and cook a few minutes and then add in the rest of the coconut milk and bring to a boil.
- Place thechopped taro in the boiling curry and stir in until soft.
- Serve, garnished with cilantro, parsely, Thai basil or whatever you prefer.