Go Back
–+ servings

Coconut Red Curry Drip Beef

Incredibly flavorful and beautifully spiced, this Coconut Red Curry Drip Beef combines the comfort of pot roast with the vibrant flavors of Thai red curry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons olive oil For searing the beef and enhancing flavor.
  • 2.5 - 3 pounds chuck roast The star of the dish, tender and flavorful when cooked.
  • 2 teaspoons salt Essential for seasoning the meat perfectly.
  • 2 teaspoons freshly cracked pepper Adds a nice kick and enhances overall taste.
  • 2 tablespoons flour Helps create a crust during searing and thicken the sauce.
  • 1 cup beef broth Provides moisture and depth of flavor to the dish.
  • 2 cans coconut milk Makes the sauce rich and creamy (shake them before opening).
  • ¼ cup soy sauce Adds umami and balances the sweetness of coconut milk.
  • 4 ounces Thai-style red curry paste The key ingredient that brings all those wonderful spices together.
  • 1.5 inches fresh ginger Peeled and grated or minced for a warm aromatic flavor boost.
  • 6 large garlic cloves Minced or grated, essential for building layers of flavor.
  • 3 teaspoons sugar Balances out the flavors in the curry sauce.
  • 1 tablespoon fish sauce Enhances umami notes in your beef curry.
  • ½ large onion Sliced, adds sweetness and texture to the final dish.

Method
 

  1. Preheat your oven to 350 degrees F to ensure even cooking throughout.
  2. Add the oil to a large Dutch oven or lidded, oven-proof pot over medium-high heat. Season both sides of your roast liberally with salt and pepper and coat evenly with flour. Place the roast into the pan and sear the meat on both sides until a brown crust forms; about 5 minutes per side. Transfer the roast to a platter or tray and set aside.
  3. Lower the heat to medium-low and add the broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce to the pot. Stir to mix well so that all ingredients are combined.
  4. Gently place the beef back into the pan, cover with a lid, and transfer it to your preheated oven to roast for 2 hours until tender.
  5. After two hours, carefully remove the roast from the oven and transfer it to a sheet pan/tray while skimming some fat from the sauce if desired. Using two forks, shred the meat into chunks and bite-sized pieces before sliding these back into their juices in the pot.
  6. Add sliced onion (and peppers if using) into the pot; allow resting for about 5 minutes before serving so veggies soften slightly while retaining crunch against tender beef. Serve in bowls over rice or noodles with extra drippings on side if desired!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 20gCholesterol: 80mgSodium: 800mgFiber: 2gSugar: 5g

Tried this recipe?

Let us know how it was!