Power Foods | Thai Red Curry Beef Stew

I finally nailed this recipe exactly how I wanted it. It felt like hitting a new bench press pr that was a long time coming ha! The stew tastes exactly like the one in the Panang Beef from my favourite Thai restaurant.


  • 2 tablespoons vegatable oil
  • 3 tablespoons Thai red curry paste
  • 2 lbs (stew) beef, cubed
  • 1 medium sized onion, chopped
  • 2 garlic cloves, minced
  • 1 can (400mL) of coconut milk
  • 2 cups of chicken broth
  • 3 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1/4 cup ginger, chopped
  • 1-2 cups of snap peas
  • 2 tablespoons peanut butter
  • 1 cup roasted unsalted peanuts, chopped


  1. Heat oil in large stew pot or wok with a cover.
  2. Add red curry paste and saute until fragrant.
  3. Add beef and brown on all sides.
  4. Add onions and saute until soft. Add garlic and ginger. Cook for 30 seconds.
  5. Add all the coconut milk, fish sauce, brown sugar and pour in the chicken stock until the beef is just covered in liquid.
  6. Cover and simmer on low for 1-2 hours or until meat is tender and cuts easily with a spoon.
  7. Add the crunchy peanut butter and mix until melted.
  8. Taste the stew and check if it needs more fish sauce (saltiness).
  9. Mix in the snap peas and cover. Turn off the heat and wait 5 minutes for the peas to cook. Top with peanuts. Serve with white jasmine rice.
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Words by Dan Profane

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