Why You’ll Love this Comfort Red Curry Beef Stew
If you’re looking for a dish that wraps you in a warm hug of flavors, this Comfort Red Curry Beef Stew is about to become your new favorite.
I love how it combines traditional beef stew heartiness with Thai-inspired complexity.
The tender chunks of beef, swimming in creamy coconut milk with that distinctive red curry heat, create magic in your mouth. Not too spicy, not too mild—just right.
The potatoes and carrots soak up all that gorgeous sauce, while peanuts add the perfect crunch.
And here’s the best part: it actually tastes better the next day, making it ideal for meal prep. Who needs takeout?
What Ingredients are in Comfort Red Curry Beef Stew?
This Comfort Red Curry Beef Stew brings together the robust flavors of traditional beef stew with the aromatic complexity of Thai cuisine. The ingredient list might look a bit long at first glance, but don’t worry—most items are pantry staples, and the specialty Thai ingredients are now widely available in most grocery stores. The combination creates a perfectly balanced dish with rich, savory notes complemented by subtle sweetness and warmth.
- 2 tablespoons canola oil
- 2-3 tablespoons Thai red curry paste (adjust to your spice preference)
- 2 pounds stew meat or chuck steak, cubed
- 2 onions, chopped
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 (14 ounce) can baby corn, drained
- 1-14 ounce can Thai coconut milk
- 3 tablespoons Thai fish sauce
- 2 teaspoons brown sugar
- 1 cup roasted unsalted peanuts
- 2 tablespoons cilantro, chopped (optional, for garnish)
When shopping for these ingredients, quality matters for a few key items. First, choose a good cut of beef—chuck steak works wonderfully as it becomes meltingly tender during the long simmer. For the coconut milk, look for Thai brands that contain more coconut cream for a richer stew. And don’t skip the fish sauce! It might smell strong in the bottle, but it adds an incredible depth of flavor that can’t be replicated. Not a fan of cilantro? No problem. The stew is still delicious without it, or you could substitute with Thai basil for a different aromatic finish.
How to Make this Comfort Red Curry Beef Stew
Making this hearty, flavor-packed stew begins with building a strong foundation of aromatics. Start by heating 2 tablespoons of canola oil in a large, heavy-bottomed stew pot over medium heat. When the oil is shimmering, add 2-3 tablespoons of Thai red curry paste (I tend to go for the full 3 tablespoons for that extra kick), and sauté it for about a minute until fragrant. This step is essential—it blooms the spices in the curry paste, releasing all those complex flavors that will infuse throughout the stew.
Next, add your 2 pounds of cubed stew meat or chuck steak to the pot and brown it on all sides, which should take about 5-7 minutes. Don’t rush this step; proper browning creates those delicious caramelized bits that contribute incredible depth of flavor.
Once the meat has developed a nice sear, toss in your 2 chopped onions and 2 chunked carrots, sautéing until the onions become translucent and soft.
Then add the 2 peeled and chunked potatoes, 14 ounces of coconut milk, 3 tablespoons of fish sauce, the drained can of baby corn, and 2 teaspoons of brown sugar. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pot—that’s where the flavor lives, folks.
Cover the pot and let the stew simmer gently for 1 to 2 hours, stirring occasionally. You’ll know it’s ready when the meat is fork-tender and practically melting in your mouth. The potatoes should be soft but not falling apart, and the sauce will have thickened slightly, coating all the ingredients in its rich, aromatic embrace.
Just before serving, sprinkle each bowl with a generous handful from your 1 cup of roasted unsalted peanuts for a delightful crunch, and if you’re a cilantro fan, a scatter of the 2 tablespoons of chopped fresh cilantro adds a bright, fresh finish. The contrast between the creamy, spicy stew and the crunchy peanuts? Pure comfort food magic.
Comfort Red Curry Beef Stew Substitutions and Variations
While mastering the classic version of this stew is rewarding, the beauty of cooking lies in its flexibility—and this red curry beef stew welcomes adaptations with open arms.
Don’t have stew meat? Chicken thighs or firm tofu work beautifully.
Vegetable-wise, swap potatoes for sweet potatoes or butternut squash for a slightly sweeter profile. Not a fan of baby corn? Try bell peppers, bamboo shoots, or even green beans.
For a less spicy version (my heat-sensitive mother’s preference), reduce the curry paste and add a touch more coconut milk.
No fish sauce? Soy sauce will do in a pinch, though you’ll miss that distinctive umami depth.
What to Serve with Comfort Red Curry Beef Stew
Although this red curry beef stew is a complete meal on its own, pairing it with the right sides elevates the dining experience to new heights.
I love serving mine with jasmine rice—its delicate floral aroma perfectly balances the rich, spicy curry flavors. For something different, try coconut rice or even some warm naan bread for sopping up that incredible sauce.
A simple cucumber salad with rice vinegar and a touch of sugar adds a revitalizing contrast.
And don’t forget a cold Thai beer! Nothing cuts through those complex flavors like a crisp lager. Trust me on this one.
Final Thoughts
When I first discovered this red curry beef stew recipe years ago, I’d no idea it would become such a staple in my home.
The way it combines the richness of beef with the aromatic heat of Thai curry creates something truly magical in a bowl.
I love how versatile it is, too.
Need more heat? Add another tablespoon of curry paste. Prefer it creamier? Use the whole can of coconut milk.
The beauty lies in making it your own.
It’s become my go-to comfort food on chilly evenings, and trust me, your family will request it again and again.
Red Curry Beef Stew
Ingredients
Equipment
Method
- Heat canola oil in a large, heavy-bottomed pot over medium heat until shimmering.
- Add the Thai red curry paste and sauté for about 1 minute until fragrant to bloom the spices.
- Add the cubed beef and brown on all sides, about 5-7 minutes. Don’t rush this step as proper browning creates depth of flavor.
- Add the chopped onions and carrots, sautéing until the onions become translucent and soft.
- Stir in the potatoes, coconut milk, fish sauce, drained baby corn, and brown sugar. Scrape up any browned bits from the bottom of the pot.
- Cover the pot and simmer gently for 1 to 2 hours, stirring occasionally, until the meat is fork-tender and the potatoes are soft but not falling apart.
- Serve hot, garnished with roasted unsalted peanuts and chopped cilantro if desired.
