We are partial to coconut and I am partial to curry. I’ve also done this with chicken. This recipe if from A Taste of Thai, the manufacturer of the coconut milk.


4 Servings


30 minutes to assemble
About 2 hours to cook

Red Curry Beef Stew


2 tablespoons vegetable oil

2 tablespoons Red Curry Paste

2 lbs stew meat

2 medium onions, chopped

3 medium carrots, peeled and cut into chunks

3 medium potatoes, peeled and cut into chunks

1-13.5 oz can Coconut Milk (I use the Lite Coconut Milk)

3 tablespoons Fish Sauce

2 teaspoons brown sugar

1 cup roasted, unsalted peanuts


  1. In large pot, heat oil. Add Red Curry Paste. Sauté until dissolved.
  2. Add stew meat and brown on all sides.
  3. Add onions and carrots and sauté for 3 minutes.
  4. Add potatoes, Coconut Milk, Fish Sauce and brown sugar.
  5. Cover and simmer for approximately 2 hours or until meat is tender.
  6. Garnish with peanuts.