Coconut Red Curry Drip Beef: The Ultimate Comfort Recipe
Introduction to Coconut Red Curry Drip Beef
Welcome to the world of Coconut Red Curry Drip Beef, where comfort food meets exotic flavors! This delightful dish combines tender, shredded beef with the rich and creamy goodness of coconut milk and the aromatic spices of Thai red curry. It’s a dish that not only fills your belly but also warms your heart with every bite. Perfect for family gatherings or a cozy weeknight dinner, this recipe is sure to become a favorite in your household!
A Personal Story Behind My Coconut Red Curry Drip Beef Journey
My love for Coconut Red Curry Drip Beef began during a family trip to Thailand. I was enchanted by the vibrant street food scene, where vendors served up steaming bowls of curry alongside fragrant rice. After returning home, I was determined to recreate that magic in my kitchen. After several attempts and a bit of tweaking, I finally perfected this recipe, bringing a taste of Thailand to our family table. Now, every time I prepare this dish, I’m reminded of the laughter and joy we shared on that unforgettable trip.
What Makes This Coconut Red Curry Drip Beef Recipe Special?
This recipe stands out not just for its incredible flavor but also for its simplicity. With just a few quality ingredients: a chuck roast, coconut milk, and Thai red curry paste, you can create a dish that feels indulgent yet is easy to prepare. The slow-cooked beef becomes melt-in-your-mouth tender, and the coconut milk adds a wonderful creaminess that balances the spices beautifully. Plus, it’s versatile – you can serve it over rice, noodles, or even with fresh vegetables for a lighter meal.
The Full Coconut Red Curry Drip Beef Recipe
Ingredients
- 2 tablespoons olive oil
- 2.5 – 3 pound chuck roast
- 2 teaspoons salt
- 2 teaspoons freshly cracked pepper
- 2 tablespoons flour
- 1 cup beef broth
- Two 14.5-ounce cans coconut milk (shake before opening)
- 1/4 cup soy sauce
- 4-ounce jar Thai-style red curry paste
- 1.5-inch piece of fresh ginger, peeled and grated
- 6 large garlic cloves, minced
- 3 teaspoons sugar
- 1 tablespoon fish sauce
- 1/2 large onion, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven or lidded, oven-proof pot, heat the olive oil over medium-high heat. This will help to create a beautiful sear on the meat.
- Season the chuck roast generously with salt and pepper, then coat it with flour. Sear the roast on both sides until a brown crust forms, about 5 minutes per side. This step enhances the flavor of the beef.
- Transfer the roast to a platter and reduce the heat to medium-low. Carefully add the beef broth, coconut milk, soy sauce, curry paste, grated ginger, minced garlic, sugar, and fish sauce to the pot. Stir well to combine all the ingredients.
- Return the seared roast to the pot, ensuring it is submerged in the sauce. Cover the pot with a lid and roast in the oven for 2 hours. This slow cooking process allows the flavors to meld beautifully.
- After 2 hours, remove the roast from the oven. Skim some fat from the sauce to make it lighter.
- Using two forks, shred the meat into bite-sized pieces. Return the shredded meat along with the juices back to the pot.
- Add the sliced onion and, if desired, some thinly sliced jalapeños or sweet peppers for added spice. Let it rest for 5 minutes before serving to allow the flavors to settle.
- Serve the delicious Coconut Red Curry Drip Beef in bowls over cooked rice or long noodles, drizzling extra sauce on top for an extra burst of flavor.
Serving Suggestions and Variations for Coconut Red Curry Drip Beef
This dish is incredibly versatile! You can enjoy it over a bed of fluffy jasmine rice or toss it with long noodles for a hearty meal. For a fresh twist, consider serving it with a side of steamed vegetables or a crisp salad. If you want to experiment with the flavors, adding lemongrass paste can elevate the dish even further. For those who enjoy a bit of heat, thinly sliced jalapeños or sweet peppers can be mixed in during cooking.
Frequently Asked Questions About Coconut Red Curry Drip Beef
Can I use a different cut of beef?
Yes, while chuck roast is ideal for its tenderness, you can use brisket or short ribs if you prefer.
Is this dish gluten-free?
Yes, if you substitute the soy sauce with a gluten-free alternative, this dish can easily be made gluten-free.
Can I make this recipe in a slow cooker?
Absolutely! Just sear the meat first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Enjoy the rich flavors of this coconut milk Thai beef stew over a bed of rice or noodles!
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 15 minutes
- Calories per Serving: 450
- Servings: 6
Coconut Red Curry Drip Beef
Equipment
- Dutch oven
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2.5 pounds chuck roast
- 2 teaspoons salt
- 2 teaspoons freshly cracked pepper
- 2 tablespoons flour
- 1 cup beef broth
- 2 cans coconut milk (shake before opening)
- 0.25 cup soy sauce
- 4 ounces Thai-style red curry paste
- 1.5 inches fresh ginger, peeled and grated
- 6 cloves garlic, minced
- 3 teaspoons sugar
- 1 tablespoon fish sauce
- 0.5 large onion, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven or lidded, oven-proof pot, heat the olive oil over medium-high heat.
- Season the chuck roast generously with salt and pepper, then coat it with flour. Sear the roast on both sides until a brown crust forms, about 5 minutes per side.
- Transfer the roast to a platter and reduce the heat to medium-low. Carefully add the beef broth, coconut milk, soy sauce, curry paste, grated ginger, minced garlic, sugar, and fish sauce to the pot. Stir well to combine.
- Return the seared roast to the pot, cover with the lid, and roast in the oven for 2 hours.
- After 2 hours, remove the roast from the oven. Skim some fat from the sauce.
- Using two forks, shred the meat into bite-sized pieces. Return the shredded meat along with the juices back to the pot.
- Add the sliced onion and let it rest for 5 minutes before serving.
- Serve the Coconut Red Curry Drip Beef in bowls over cooked rice or long noodles.