Description
Coconut Red Curry Drip Beef is a tantalizing dish that marries the heartwarming comfort of pot roast with the vibrant flavors of Thai cuisine. This recipe features tender beef slow-cooked in a creamy coconut milk sauce infused with aromatic red curry paste, ginger, and garlic. Perfect for family dinners or gatherings, this dish is not just easy to prepare but also impressively rich in flavor. With variations for serving and simple adjustments to spice levels, you can customize this meal to suit any palate. Whether served over fluffy rice or stuffed into crusty bread for delicious sandwiches, Coconut Red Curry Drip Beef is sure to become a favorite at your table.
Ingredients
Scale
- 2 tablespoons olive oil
- 2.5 – 3 pound 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 cloves, minced
Instructions
- Preheat your oven to 350°F.
- In a Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then coat with flour. Sear on both sides until browned (about 5 minutes per side). Remove from pan.
- Lower heat to medium-low and add beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce to the pot. Stir well.
- Return the seared beef to the pot, cover with a lid, and roast in the oven for 2 hours.
- After cooking, shred the beef using two forks and mix it back into the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg