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hearty spiced beef stew

Red Curry Beef Stew

This hearty Comfort Red Curry Beef Stew combines traditional beef stew richness with aromatic Thai flavors. Tender beef chunks simmer in a creamy coconut milk sauce infused with red curry, creating a perfect balance of savory depth and subtle heat. The vegetables absorb the delicious sauce while roasted peanuts add a satisfying crunch.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds stew meat or chuck steak cubed
  • 1 14 ounce can Thai coconut milk
  • 2 tablespoons canola oil
  • 2-3 tablespoons Thai red curry paste adjust to your spice preference
  • 3 tablespoons Thai fish sauce
  • 2 onions chopped
  • 2 potatoes peeled and cut into chunks
  • 2 carrots peeled and cut into chunks
  • 1 14 ounce can baby corn drained
  • 2 teaspoons brown sugar
  • 1 cup roasted unsalted peanuts
  • 2 tablespoons cilantro chopped, for garnish (optional)

Equipment

  • Large heavy-bottomed pot
  • Cutting board
  • Sharp knife

Method
 

  1. Heat canola oil in a large, heavy-bottomed pot over medium heat until shimmering.
  2. Add the Thai red curry paste and sauté for about 1 minute until fragrant to bloom the spices.
  3. 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.
  4. Add the chopped onions and carrots, sautéing until the onions become translucent and soft.
  5. 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.
  6. 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.
  7. Serve hot, garnished with roasted unsalted peanuts and chopped cilantro if desired.

Notes

This stew actually tastes better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a less spicy version, reduce the curry paste and add a touch more coconut milk. You can substitute chicken thighs or firm tofu for the beef, and sweet potatoes or butternut squash can replace regular potatoes for a slightly sweeter profile.
Serve with jasmine rice or coconut rice to soak up the delicious sauce, and a simple cucumber salad for a refreshing contrast.