Description
Coconut Red Curry Drip Beef is an irresistible fusion dish that marries the robust flavors of tender beef with the creamy richness of coconut milk and aromatic Thai red curry. This delightful recipe is perfect for family dinners or special gatherings, as it offers a comforting yet exotic taste experience that your guests will love. Served over fluffy rice or chewy noodles, this dish not only excites the palate but also provides a satisfying meal that’s easy to prepare. With its balanced spices and luscious sauce, Coconut Red Curry Drip Beef is sure to become a new favorite in your household.
Ingredients
Scale
- 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
- ¼ cup soy sauce
- 4-ounce jar Thai-style red curry paste
- 1.5-inch piece fresh ginger, peeled and grated or minced
- 6 large garlic cloves, minced or grated
- 3 teaspoons sugar
- ½ large onion, sliced
Instructions
- Preheat your oven to 350°F.
- In a large Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then coat with flour. Sear on all sides until browned. Remove from pot.
- Lower heat and add beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, and sugar to the pot; stir well.
- Return the beef to the pot, cover with a lid, and roast in the oven for 2 hours.
- Shred the beef once done cooking and return it to the sauce along with sliced onion; let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 108mg