Description
Indulge in the rich and aromatic flavors of Coconut Red Curry Drip Beef, a tantalizing Thai-inspired dish that will leave your taste buds craving for more. This ultimate recipe features tender shredded beef, simmered in a luscious coconut curry sauce infused with the perfect blend of spices and seasonings. Serve it over rice, noodles, or with crusty bread for a truly satisfying meal.
Ingredients
Scale
Beef:
- 3 lbs beef chuck roast
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Curry Sauce:
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce (optional, for depth)
- Juice of 1 lime
Garnish:
- Fresh cilantro, chopped
- Sliced red chili for garnish (optional)
Instructions
- Season and Sear Beef: Season beef chuck roast with salt and pepper. Sear beef in a Dutch oven until golden brown. Set aside.
- Prepare Curry Sauce: Cook onion until softened. Add garlic, ginger, and red curry paste. Return beef to pot and add coconut milk, beef broth, brown sugar, and fish sauce. Simmer.
- Cook Beef: Cover and cook for 3–3 1/2 hours until tender. Shred beef and return to the sauce.
- Finish and Serve: Stir in lime juice, adjust seasoning, and serve with garnishes.
Notes
- This dish can be made in a slow cooker for added convenience.
- For extra heat, add a teaspoon of chili paste to the curry sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising, stovetop simmer
- Cuisine: Thai-inspired, Asian fusion
Nutrition
- Serving Size: 1 cup
- Calories: 510
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 135 mg
