Veal Stew with Coconut Milk and Asian Spices

Veal Stew with Coconut Milk and Asian Spices



1 pound Cedar Springs Veal Shoulder Blades, diced into 1 inch chunks

3 large potatoes (Yukon Gold or Fingerling), diced into 1 inch chunks

1 large red onion, sliced thin (or 4 large shallots, thinly sliced)

8 ounce fresh snap or sugar peas

2 large carrots, peeled, diced into 1 inch chunks

2 star anise pods, 4-6 green cardamom, 1 stick cinnamon (wrapped in muslin cloth)

2 stalks fresh curry leaves or Thai basil (found at your local Asian grocery store)

2-4 fresh small green chilies or 1 Thai chili

1, 16 ounce coconut can

3 cups water

Salt to taste


  1. Sauté the veal with bones in a heavy based casserole until reddish brown with 2 tablespoons ghee or canola oil. Remove from pan.
  2. In the same pan, sauté onions, curry/basil leaves, chilies, spices wrapped in muslin until soft and translucent.
  3. Add potatoes, carrots, browned veal, 3 cups of water, and salt. Bring to boil on high heat, reduce to lowest temperature, slightly covered with lid and simmer for 1 hour.
  4. Add snap peas and coconut milk and simmer for 10 minutes.
  5. Serve hot with Basmati rice or spongy bread for sopping the silky broth.

Recipe and image provided by Rashmi Primlani of The Primlani Kitchen.

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