Coconut Red Curry Drip Beef
Coconut Red Curry Drip Beef is a delightful fusion dish that combines the rich flavors of a traditional pot roast with aromatic Thai-style red curry. This one-pot wonder is perfect for cozy family dinners or entertaining guests, showcasing tender shredded beef simmered in a creamy coconut milk sauce. With its fragrant spices and customizable ingredients, this recipe guarantees to impress while being easy to prepare. Serve it over rice, noodles, or even in sandwiches for a comforting meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braising
- Cuisine: Thai
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 of 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 (175°C).
- In a Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, coat with flour, and sear on both sides until browned.
- Lower heat to medium-low and add beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, and sugar. Mix well.
- Return the seared beef to the pot and cover. Roast in the oven for 2 hours.
- Shred the beef with forks and return it to the pot with sliced onion. Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
Find it online: https://myrecipesbook.com/coconut-red-curry-drip-beef/