Description
Tender, slow-cooked beef smothered in a rich and fragrant coconut red curry sauce. This dish is packed with bold flavors and is perfect for serving with rice or vegetables for a comforting, exotic meal.
Ingredients
Scale
For the Beef:
- 2 lbs beef chuck roast (or brisket), trimmed of excess fat
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1–2 tbsp red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk (full-fat for richer flavor)
- 1 cup beef broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp lime zest (optional)
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Sliced red chilies (optional for extra heat)
- Cooked jasmine rice (for serving)
Instructions
- Prepare the Beef:
Season the beef chuck roast with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 4–5 minutes per side. Remove the beef from the pot and set it aside. - Cook the Aromatics:
In the same pot, add the chopped onion and sauté for 5–6 minutes until softened and slightly golden. Add the garlic and grated ginger, cooking for another 1–2 minutes until fragrant. - Make the Curry Sauce:
Stir in the red curry paste, ground coriander, cumin, and turmeric. Cook for 2 minutes to let the spices bloom and deepen in flavor. Then add the coconut milk, beef broth, fish sauce, soy sauce, and brown sugar. Stir to combine and bring to a simmer. - Cook the Beef:
Return the seared beef to the pot, ensuring it’s covered by the sauce. Cover the pot and let the beef cook on low heat for 3–4 hours, or until the beef is fork-tender and shreds easily. You can also cook it in a slow cooker on low for 6–7 hours. - Shred the Beef:
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the curry sauce and stir to combine. Taste and adjust seasoning, adding more salt, sugar, or lime zest as needed. - Serve:
Serve the Coconut Red Curry Drip Beef over a bed of steamed jasmine rice. Garnish with fresh cilantro, lime wedges, and sliced red chilies for an extra kick. Enjoy the rich and aromatic flavors of this comforting dish!
Notes
- For a milder version, reduce the amount of red curry paste or use a milder paste.
- The beef can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
- You can serve this dish with roasted vegetables, rice noodles, or even crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 3–4 hours (or 6–7 hours in a slow cooker)
- Category: Main Course
- Method: Braised, Slow-Cooked
- Cuisine: Thai-inspired, Asian
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg