Description
This Coconut Red Curry Drip Beef recipe features tender chuck roast slow-cooked in a rich and aromatic coconut milk and Thai red curry sauce. Infused with fresh ginger, garlic, and spices, the savory beef is perfect for serving over rice or noodles, delivering a comforting and flavorful meal with a delightful Thai-inspired twist.
Ingredients
Scale
Beef and Seasoning
- 2 tablespoons olive oil
- 2.5 – 3 pound chuck roast
- Salt and pepper to taste
- Flour for dredging
Sauce and Aromatics
- 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, peeled and sliced
- 6 large garlic cloves, minced
- 1 teaspoon sugar
- 1 tablespoon fish sauce
Optional for Serving
- Sliced onions
- Cooked rice or noodles
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) so it’s ready for roasting the beef once seared.
- Sear the Chuck Roast: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Season the chuck roast generously with salt, pepper, and lightly coat with flour. Sear the beef on all sides until a deep golden brown forms, about 5 minutes per side. Remove the roast and set aside.
- Prepare the Sauce: Lower the heat to medium-low and add beef broth, coconut milk, soy sauce, red curry paste, sliced ginger, minced garlic, sugar, and fish sauce to the Dutch oven. Stir thoroughly to combine all the flavorful ingredients.
- Roast the Beef: Return the seared chuck roast to the pot, ensuring it’s mostly submerged in the sauce. Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 2 hours until the beef is tender and easily shreddable.
- Shred and Finish: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce, add sliced onions if desired, and stir to meld the flavors.
- Serve: Serve the rich, saucy coconut red curry beef hot over cooked rice or noodles for a delicious and hearty meal.
Notes
- Use a Dutch oven or heavy ovenproof pot for best results during searing and roasting.
- If you prefer more spice, you can add extra red curry paste or fresh chili peppers.
- Adjust the saltiness by moderating the soy sauce and fish sauce amounts to your taste.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a gluten-free version, use gluten-free soy sauce.
