Thai Beef Stew


Even though spring has arrived it can still be pretty chilly, so I was craving something that could warm me right up. I haven’t had a good curry in a while, so I decided to go for that tonight. I usually make it with chicken or shrimp, but this time I made a beef stew, and I must say it is definitely a keeper!

This recipe serves 4-5.


1kg stew meat, cut into 3cm cubes

1 large onion, chopped

1 clove of garlic, minced

2 red chili peppers, thinly sliced (discard seeds if you prefer)

600g medium butternut squash, peeled, cleaned and cut into 3cm cubes

125g bean sprouts

2 teaspoons packed brown sugar

160ml red curry paste

400ml coconut milk

1 cup fish broth

2 tablespoons lime juice

4 tablespoons cilantro, chopped

2 spring onions, thinly sliced

Lime slices for serving (optional)

3 tablespoons olive oil





In a large pot heat 2 tablespoons of olive oil over medium heat. Season the meat with salt and pepper then add it to the pot and brown on all sides. You might have to do this in batches to make sure of equal browning. Transfer the browned meat to a plate and heat the remaining olive oil in the used pot. Add the onion and half of the butternut squash and cook until the onions are translucent. Mix in the garlic and cook until fragrant.

Now it is time to deglaze, add the fish broth and scrape the bottom of the pan. Add the beef, red curry paste and stir until dissolved. Pour in the coconut milk, and brown sugar. Cover the pot and simmer for 1 hour. Now add the remaining butternut squash, cover the pot and simmer for another 1-2 hours.

Boil some water and put the bean sprouts in a sieve. Now pour the boiling water over the bean sprouts and set aside.

Before serving season the stew with salt and pepper if necessary and stir in the lime juice. When ready to serve sprinkle the chili pepper, bean sprouts, spring onion and cilantro over the plates. Serve with white rice, lime slices and enjoy!




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