Description
A rich and flavorful Coconut Red Curry Drip Beef recipe that combines tender chuck roast slow-cooked in a creamy coconut milk and Thai red curry sauce. This hearty dish is perfect for serving over rice or noodles and offers a delicious fusion of Thai-inspired spices and savory beef.
Ingredients
Scale
Main Ingredients
- 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
- 4-ounce jar Thai-style red curry paste
- 1.5-inch piece fresh ginger, sliced or minced
- 6 large garlic cloves, minced
- Salt and pepper to taste
- Optional: 1 teaspoon sugar
- Optional: 1 teaspoon fish sauce
- Optional: sliced onions for serving
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature while you prepare the beef.
- Sear the Chuck Roast: Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Brown the meat on all sides by searing it for about 5 minutes on each side to lock in flavor and juices. Remove the roast and set it aside.
- Prepare the Sauce: Reduce the heat to medium-low. Pour beef broth, both cans of coconut milk, soy sauce, red curry paste, fresh ginger, minced garlic, along with sugar and fish sauce if using, into the pot. Stir well to combine all the ingredients into a smooth curry sauce.
- Cook the Beef: Place the seared chuck roast back into the Dutch oven, cover it with the lid, and transfer the pot to your preheated oven. Let it roast gently for 2 hours until the meat becomes tender and easy to shred.
- Shred the Beef: Remove the pot from the oven carefully. Using two forks, shred the beef directly in the sauce so it absorbs the curry flavors.
- Serve: Optionally, stir in sliced onions for added texture and flavor. Serve the shredded beef hot over steamed rice or noodles for a satisfying meal.
Notes
- For best results, use a Dutch oven to brown and cook the beef to ensure even heat distribution.
- Adjust the amount of red curry paste depending on your spice preference.
- If you want to reduce sodium, use low-sodium soy sauce.
- The optional sugar and fish sauce balance the flavors, so try to include them if possible.
- Leftovers store well in the refrigerator for up to 3 days and make excellent reheated meals.
