Red Curry Peanut Beef

20 minutes


  • Beef ribs (short) 1.5 lb.
  • Coconut Milk Lite 14 fl.oz can 2 C.
  • Beef Stock – prepared (scratch or low sodium) 1 C.
  • MAGGI® Thai Style Red Curry Paste 6×14.4oz US 2-2/3 tbsp.
  • Brown sugar 2 tbsp.
  • Fish sauce 3 tbsp.
  • Peanuts, plain (chopped fine) 3/4 C.


  1. Sear short ribs.
  2. Add coconut milk, beef stock, Red Curry, brown sugar, and fish sauce.
  3. Bring broth to a boil. Cover and braise in 350°F convection oven until beef is fork tender.
  4. Remove beef from broth. Whisk chopped peanuts into sauce.
  5. Top beef with sauce.

Chef’s Tip:
Serve with a whole grain and sautéed vegetables.

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