Description
Coconut Red Curry Drip Beef is a delightful fusion dish that beautifully combines the comforting essence of a classic pot roast with the vibrant flavors of Thai cuisine. This recipe features tender beef simmered in a rich coconut milk sauce infused with aromatic ginger, garlic, and spicy red curry paste. The result is a dish that’s not just about nourishment; it’s an experience to be shared with family and friends. As you savor each bite, you’ll discover layers of flavor that will have everyone asking for seconds! Perfect over fluffy jasmine rice or noodles, this Coconut Red Curry Drip Beef is sure to become a favorite in your home.
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 (or tamari)
- 4-ounce jar Thai-style red curry paste
- 1.5-inch piece fresh ginger, grated
- 6 large garlic cloves, minced
- ½ large onion, sliced
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, dust with flour, and sear on all sides until browned.
- Remove the roast and add beef broth, coconut milk, soy sauce, curry paste, ginger, and garlic to the pot. Stir to combine.
- Return the roast to the pot, cover tightly, and transfer it to the oven. Cook for about 2 hours until tender.
- Remove the roast; shred using two forks and return to the pot along with sliced onions. Let rest for five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 5g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg