Coconut Red Curry Drip Beef
Coconut Red Curry Drip Beef is a heartwarming dish that beautifully marries tender beef with the rich flavors of coconut milk and aromatic Thai red curry. This recipe is perfect for anyone seeking a cozy meal that delights the senses and satisfies the appetite. The slow-roasted beef becomes melt-in-your-mouth tender, soaking up all the vibrant spices and creamy coconut goodness. Whether you’re serving it for a family dinner or meal prepping for the week, this dish promises to impress with its robust flavor profile and comforting appeal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Roasting
- Cuisine: Thai
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
- Sliced onion
Instructions
- Preheat your oven to 350°F (175°C). In a large Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then coat with flour before searing on both sides until browned (about 5 minutes each side). Transfer to a tray.
- Lower heat to medium-low and add beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, and sugar into the pot; stir well. Return the roast to the pot.
- Cover and roast in the preheated oven for 2 hours until tender.
- Shred the beef using two forks and return it to the pot along with sliced onions; let rest for 5 minutes before serving.
- Serve over rice or noodles, garnished with fresh cilantro and lime wedges.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 410
- Sugar: 8g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 80mg
Find it online: https://chopandcooktips.com/coconut-red-curry-drip-beef/