Description
A rich and flavorful Coconut Red Curry Drip Beef slow-roasted to tender perfection in a fragrant coconut curry sauce. This dish combines tender chuck roast, creamy coconut milk, and authentic Thai red curry paste to create a comforting and exotic meal perfect for serving over rice or noodles.
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
- 6 large garlic cloves
- Salt and pepper to taste
- 2 teaspoons sugar
- 1 tablespoon fish sauce
- 1 medium onion, sliced (added after cooking)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for slow roasting 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, then sear it until browned on all sides, about 5 minutes per side. This step locks in flavor and juices. Remove the roast and set aside temporarily.
- Prepare the Curry Sauce: Reduce the heat to medium-low. Add beef broth, coconut milk, soy sauce, Thai red curry paste, fresh ginger, garlic cloves, sugar, and fish sauce to the Dutch oven. Stir well to combine all flavors into a fragrant curry sauce.
- Slow Roast the Beef: Return the seared chuck roast to the pot, cover it with the lid, and transfer the Dutch oven to the preheated oven. Roast for 2 hours until the beef is tender enough to shred easily.
- Shred and Combine: Remove the roast from the pot and shred the beef using two forks. Return the shredded beef to the curry sauce in the pot along with sliced onions. Stir to combine well and allow the flavors to meld.
- Serve: Serve the Coconut Red Curry Drip Beef hot over steamed rice or noodles to soak up the delicious curry sauce.
Notes
- For extra depth of flavor, marinate the chuck roast in soy sauce and a little bit of curry paste before searing.
- You can substitute beef broth with vegetable broth to adjust flavor or dietary preferences.
- Use a Dutch oven or any oven-safe heavy pot that can go from stove to oven.
- Adjust the amount of red curry paste based on your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
