This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Red Curry Beef Stew
30 minutes to assemble
About 2 hours to cook
About 2 hours to cook
6 servings
30 minutes to assemble
About 2 hours to cook
About 2 hours to cook
6 servings
A Taste of Thai Red Curry Paste gives this classic comfort food an extra kick.
Ingredients
- Salt and Pepper
- 2 lbs stew meat
- 2 tablespoons vegetable oil
- 1-1.75 oz box Red Curry Paste
- 1-13.5 oz can Coconut Milk, divided
- 2 medium onions, chopped
- 3 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1-14.5 oz can beef broth
- 2-3 tablespoons Fish Sauce
- 2 teaspoons brown sugar
- Garnish: 1 cup roasted, unsalted peanuts
- Optional: chopped cilantro
Directions
- Salt and pepper meat to taste. In large pot, heat oil. Add stew meat and brown on all sides.
- Add Red Curry Paste and 1/4 cup of Coconut Milk. Sauté mixture until curry is dissolved and meat is coated.
- Add onions and carrots and sauté for 3-5 minutes.
- Add potatoes, remaining Coconut Milk, beef broth, Fish Sauce and brown sugar.
- Cover and simmer for approximately 2 hours or until meat is tender. To thicken sauce leave cover slight ajar to let steam escape.
- Garnish with peanuts, and cilantro if desired.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.