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Coconut Red Curry Drip Beef

Coconut Red Curry Drip Beef

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Indulge in the warmth of our Coconut Red Curry Drip Beef—a comforting dish that combines the tender goodness of beef with the rich and aromatic flavors of Thai red curry. This recipe is perfect for busy weeknights or family gatherings, offering a delightful twist on traditional pot roast. The creamy sauce made from coconut milk and red curry paste elevates this dish, making it both savory and satisfying. With easy preparation steps and versatile ingredient options, you can customize this meal to suit your taste. Serve it over rice or noodles for a complete experience that will leave your taste buds singing!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2.53 pounds chuck roast
  • 1 cup beef broth
  • Two 14.5-ounce cans coconut milk
  • ¼ cup soy sauce
  • 4-ounce jar Thai-style red curry paste
  • Fresh ginger, minced
  • Garlic, minced
  • Sugar
  • Sliced onion

Instructions

  1. Preheat your oven to 350 degrees F.
  2. In a Dutch oven, heat olive oil over medium-high heat. Season chuck roast with salt and pepper, then dust with flour. Sear until golden brown on both sides.
  3. Lower heat to medium-low. Add beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, sugar, and fish sauce; mix well.
  4. Return seared beef to the pot; cover and bake for 2 hours.
  5. Remove beef and shred using two forks; return to the pot with sliced onions and let rest for 5 minutes before serving.

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