Description
This Coconut Red Curry Drip Beef is a flavorful, tender beef chuck roast braised in a rich and aromatic Thai-inspired red curry coconut sauce. Perfectly seared and slow-cooked to fall-apart tenderness, the recipe combines bold ingredients like red curry paste, coconut milk, and fresh herbs for a comforting main course that’s both satisfying and exotic.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast
- Salt and pepper, to taste
Cooking Base
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
Sauce Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
Vegetables and Garnish
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Fresh Thai basil or cilantro, for garnish
Instructions
- Prepare and Season Beef: Preheat your oven to 325°F (165°C). Generously season the beef chuck roast with salt and pepper on all sides to enhance flavor.
- Sear the Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until it develops a rich brown crust, about 3 to 4 minutes per side. Remove the beef and set aside.
- Sauté Aromatics: Reduce heat to medium, add the sliced onion to the same pot, and sauté until softened, about 3 minutes. Add minced garlic and grated ginger, cooking for another minute to release their fragrant oils.
- Cook Curry Paste: Stir in the red curry paste and cook for an additional minute to bloom the spices and deepen the flavor.
- Add Liquids and Seasonings: Pour in the full-fat coconut milk, beef broth, fish sauce, soy sauce, and brown sugar. Stir to combine all ingredients and bring the mixture to a simmer.
- Braise the Beef: Return the seared beef to the pot, cover with a lid, and transfer to the preheated oven. Allow the beef to braise gently for about 3 hours, or until it is fall-apart tender.
- Add Bell Peppers: Approximately 20 minutes before the cooking time is complete, add the sliced red and green bell peppers to the pot to soften without losing their vibrant color and texture.
- Shred and Finish: Once the beef is tender, remove it from the pot and shred it using two forks. Stir the shredded beef back into the sauce ensuring it’s well coated.
- Add Lime and Garnish: Finish the dish with a squeeze of fresh lime juice and garnish with chopped fresh Thai basil or cilantro for a burst of freshness.
- Serve: Serve the coconut red curry drip beef with jasmine rice or toasted rolls to soak up the delicious sauce.
Notes
- You can prepare this recipe in a slow cooker by searing the beef first, then cooking all ingredients on low for 8 hours.
- Adjust the spice level by varying the amount of red curry paste to match your heat preference.
- For a thicker sauce, simmer the dish uncovered on the stovetop after shredding the beef until desired consistency is reached.
- Ensure to use full-fat coconut milk for the richest flavor and creamy texture.
