The New Year has arrived, and it’s time to start anew. I like to kick bad habits and start new resolutions, such as exercising more, dropping a few pounds, cleaning my house, and of course eating healthier and lighter.
I recently got the new KitchenAid® Spiralizer Attachment to go along with my KitchenAid® Stand Mixer and am so excited to experiment with it to make some healthier low-carb meals! It comes with five different blades for peeling, coring and slicing and is perfect for fresh fruits and vegetables. I love pasta and rice, but spiralized veggies are such a great substitute when I want to lighten up my recipes.
Because we are in the middle of winter, I thought a delicious comfort food dish with a healthy twist would be perfect. I made an amazing Red Beef Curry with Zucchini Noodles, with stewed beef, sweet potatoes, onions, garlic and green beans in a lovely curry sauce made with coconut milk, red curry paste, fresh lime juice, fish sauce, a little beef broth and a dash of Sriracha.
The Spiralizer Attachment is super easy to use to make veggie noodles for a quick and healthy dinner. First attach the Spiralizer Attachment to the Stand Mixer. Then attach the skewer to the base of the attachment and insert the blade you want to use. Add the peeler to the bottom of the attachment if you wish to peel off the skin. I used the larger spiralizing blade for thicker noodles, since my curry has a thick sauce and I wanted them to hold up in the dish. Finally, secure the zucchini on the skewer and slide the spiralizer blade to the end of your veggie.
Turn the Stand Mixer on low (Level 2), and voila!
You have gorgeous, perfectly spiralized zucchini noodles in a snap! Make sure to put a bowl underneath to catch them as they come off the zucchini.
I also got a beautiful new KitchenAid® 7pc Professional Series Cutlery Set that I am absolutely in awe of! The knives are forged and designed from German steel and come in a beautiful wood block. The knives are super sharp and perfect for chopping, peeling, slicing and cutting anything! The set includes a large chef’s knife, a paring knife, a bread/tomato serrated knife, kitchen shears and knife sharpener. All of the products include triple rivet handles and ice-tempered hardened blades that provide razor sharp performance when you have a lot of chopping, mincing and dicing to do. The diamond-grit sharpener ensures that the edges of the knives are always super sharp for optimal cutting.
After I made the zucchini spiralized noodles, I used my Professional Series 3.5″ Paring Knife from the set to chop my onions and garlic. This knife is smaller and more precise in its cutting action so I was able to get a nice small mince and dice out of my vegetables which are softer to cut. The paring knife was also perfect for chopping my Thai chilies and basil, which I used for garnish.
The larger Professional Series 8″ Chef’s Knife is also perfect for cutting up the large chunks of beef, which I sprinkled with kosher salt and freshly ground black pepper, as well as the sweet potatoes which were thicker and firmer to cut. Because the Chef’s Knife is sturdier and has a larger super sharp blade, it’s great for cutting larger and thicker items and easier to hold in your hands than the smaller paring knife.
Then I prepped the rest of the curry ingredients to start making the dish: the fish sauce, coconut milk, basil, brown sugar, curry paste, lime and bamboo shoots.
First I heated some canola oil in my KitchenAid® 6.0Qt Cast Iron Cookware and browned the beef in batches. I removed the beef and set aside, then sautéed the onions and garlic for about one minute.
Next I added the red curry paste and stirred until the onions and garlic were coated and the mix became fragrant, about 30 seconds.
To make the curry sauce, I added in the coconut milk to deglaze the pan, scraping up all the savory brown bits with a wooden spoon. Then I added the fish sauce, fresh lime juice, brown sugar, beef broth and Sriracha hot sauce and brought to a boil.
Next, to the pot I added the green beans and sweet potatoes.
Finally, I added the browned beef back in and mixed it all together in the pot. I turned the heat down to low and let it simmer for about an hour and 45 minutes, stirring occasionally. The finishing touch is adding bamboo shoots into the pot and letting the mixture simmer for another 15 minutes or so.
To serve, I heated the zucchini noodles with some olive oil in my 10″ Skillet from the KitchenAid® Stainless Steel 8-Piece Set with a little salt and pepper for a few minutes until softened.
I served the noodles in a bowl, topped with the gorgeous Red Beef Curry, and garnished the dish with some fresh basil, sliced Thai chilies and peanuts.
This curry is delicious, savory and hits the spot on a chilly winter day. It’s healthy comfort food in a bowl!
I’d love to hear what fruits and vegetables you’d add to your red curry! Be sure to share your version of this Red Beef Curry recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Red Beef Curry with Zucchini Noodles
Makes 6-8 servings
3-4 medium zucchini
2 1/2 pounds lean stewing beef, (chuck or round), cut into 1 1/2 inch chunks
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 sweet onion, finely chopped
4 garlic cloves, minced
1/4 cup red curry paste
2 cans (13.5 ounce) unsweetened coconut milk
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1/4 cup beef broth
1 tablespoon Sriracha hot sauce (optional)
1 large handful French green beans, trimmed
3 medium sweet potatoes, peeled and cut into medium chunks
1 (8 ounce) can sliced bamboo shoots, drained
3 tablespoons fresh basil, chopped or torn, for garnish
1-2 Thai green chilies, sliced fine, for garnish
1/2 cup peanuts, for garnish
Attach the KitchenAid® Spiralizer Attachment to your KitchenAid® Stand Mixer and choose your desired spiralizing blade. Attach the vegetable skewer to the Spiralizer and secure it to the zucchini. Move the spiralizing blade to the end of the zucchini and turn on the Stand Mixer to low (level 2) to make the spiralized zucchini noodles. Make sure you place a bowl underneath to catch the zucchini noodles as they fall. Set the noodles aside or keep them in the refrigerator until ready to serve.
Cut the beef into 1 1/2 inch large chunks and place in a bowl. Sprinkle with kosher salt and freshly ground black pepper.
Heat the oil over medium-high heat in your KitchenAid® 6.0Qt Cast Iron Cookware and brown the beef in two batches until lightly browned on all sides. Remove the beef from the pot and transfer to a bowl, set aside.
Add the onion and garlic to the same pot and sauté over medium heat for about a minute. Add the curry paste, stirring into the onions and garlic, until lightly fragrant, for about 30 seconds. Add the coconut milk, and deglaze the pan, stirring up all the crispy brown bits with a wooden spoon. Stir in the fish sauce, lime juice, brown sugar, beef broth, Sriracha (if using) and bring the liquid to a boil.
Add the green beans and sweet potatoes and stir into the liquid. Next add the browned beef back in and stir together well. Cover the pot, reduce the heat to low and let simmer for about an hour and 45 minutes. Add the bamboo shoots into the curry and let simmer for another 15 minutes.
Meanwhile, heat a tablespoon of olive oil in your 10″ Skillet from the KitchenAid® Stainless Steel 8-Piece Set over medium heat. Add the zucchini noodles, with some salt and pepper to taste, and sauté for a few minutes until the noodles are soft.
Serve the noodles in bowls topped with the Red Beef Curry, garnishing with fresh chopped basil, sliced Thai green chilies and peanuts.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*