Recipe by Chef John
"I was craving corned beef and cabbage recently, but the thought of doing the same old New England boiled dinner had me yawning. I tried to think of some new, interesting braising liquid, and that's when I remembered I've never had something stewed in coconut milk that I didn't like. The coconut milk gave the broth a subtle sweetness and richness that I was really happy with."
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1 (15 ounce) can
red curry paste
onion, cut into large chunks
celery, cut into large chunks
carrots, peeled and cut into large chunks
potatoes, peeled and cut into large chunks
1/2 small head
cabbage, cored and cut into large chunks
This was awesome! It is definitely not the norm for this dish but was very good. I cooked it in a crockpot for 6 hours and cutting it was like butter! Serve with white rice with the sauce over the top for more of an oriental flair.
i made this tonight for dinner. it was delicious. it reminds of of thai coconut milk soup the way it turned out...delicious
My husband and I really enjoyed this, but honestly the coconut and curry paste flavors didn't come through as much as I was hoping, my husband didn't realize this was supposed to have a Thai influence at all until I told him what I'd used. I will most likely make this again but up the seasonings.
My wife is from Thailand so we know the flavors. We were mixed as to whether to even try this because I didn't want to waste a corned beef if the flavors were too "conflicted". On the other hand, the "same old" corn beef and cabbage IS kind of boring. WOW was this good. The ammounts of coconut milk and curry paste were just enough to "hint" at the changed recipe and there was a richness in the broth that we both loved. Only change I made was to use a crock pot instead of a dutch oven. Now my wife and I are talking about whether to "push" the coconut milk and curry to make them a little more prominent. We LOVED this as written and I recommend this as a change. It is NOT radical nor conflicted at the table. thanks rc
Chef John ... You knocked this one out of the park. I love Thai and as much as I enjoy corned beef, it's always reserved for St. Pat's and the occasional sandwich. I am amazed how well this works. Thanks!
Thanks to the wonderful participants in the reviews, I started to cook in a crockpot with double the ingredients as suggested. Even after doubling the red curry paste, I still could not get the essence of the curry to come through. I tripled the suggested amount to 6 tsps, added another can of coconut milk, and another tablespoon of fish sauce, trying to create a creamier balance. Threw in carrots, celery and onion, but held the potatoes until the end, cutting into bite size pieces and boiled them 20 minutes in the broth after corned beef was done. Yummy. At the same time I cooked a Guinness Corn Beef in another crock pot. 10 hours later, there was not much difference in flavor of the beefs. The texture was very moist on the Coconut Curry one. Amazingly moist compared to the beer broth beef with less pronounce grain, and hints of the curry linger in the taste buds. Both fell apart and were consumed without a scrap left. I cook twice a day for 15 office employees. Will not be afraid of that curry next time! and will try to make a gravy with that broth next time, using a heavy cream and yogurt base. Thanks Chef John! Awesome!
My family does not like corned beef and cabbage but they loved this recipe! Changes - cooked in crockpot on high 6 hours (low for 10 would probably be even better). 2 cans water, double curry paste, fish sauce and tomato paste. Used unpeeled red potatoes and skipped the cabbage and celery (just because I was out so I added 2 extra carrots).
Even better on day 2 when served over rice.
This is fantastic. I used cumin and diced tomatoe and no fish sauce because this is what I had in the cupboard. I'm serving it for mothers day.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Milk Corned Beef and Cabbage
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 514
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