Coconut Red Curry Drip Beef
A flavorful and comforting dish featuring tender beef cooked in a rich coconut milk and Thai red curry sauce.
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.
Notes
For added spice, consider adding thinly sliced jalapeños or sweet peppers. Lemongrass paste can be included for extra flavor if desired. No alcoholic drinks allowed, please substitute with a non-alcoholic option.