Red Curry Beef Stew

30 minutes to assemble
About 2 hours to cook
6 servings
30 minutes to assemble
About 2 hours to cook
6 servings
A Taste of Thai Red Curry Paste gives this classic comfort food an extra kick.


  • 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


  1. Salt and pepper meat to taste. In large pot, heat oil. Add stew meat and brown on all sides.
  2. Add Red Curry Paste and 1/4 cup of Coconut Milk. Sauté mixture until curry is dissolved and meat is coated.
  3. Add onions and carrots and sauté for 3-5 minutes.
  4. Add potatoes, remaining Coconut Milk, beef broth, Fish Sauce and brown sugar.
  5. Cover and simmer for approximately 2 hours or until meat is tender. To thicken sauce leave cover slight ajar to let steam escape.
  6. Garnish with peanuts, and cilantro if desired.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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.

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