Go Back
–+ servings

Coconut Red Curry Drip Beef

A fusion dish that combines the heartiness of pot roast with vibrant Thai spices, resulting in a tender and flavorful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons olive oil
  • 2.5 - 3 pounds chuck roast
  • 2 teaspoons salt
  • 2 teaspoons freshly cracked pepper
  • 2 tablespoons flour
  • 1 cup beef broth
  • 2 cans coconut milk 14.5-ounce cans, shake before opening
  • ¼ cup soy sauce
  • 4 ounces Thai-style red curry paste purchased or homemade
  • 1.5 inches fresh ginger peeled and grated or minced
  • 6 large garlic cloves minced or grated
  • 3 teaspoons sugar
  • 1 tablespoon fish sauce
  • ½ large onion sliced

Method
 

  1. Preheat your oven to 350 degrees F.
  2. In a large Dutch oven, add olive oil. Season the chuck roast with salt and pepper, coat with flour, and sear in the hot oil until browned on both sides.
  3. Lower the heat and add beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, sugar, and fish sauce. Stir to combine and return the seared beef to the pot.
  4. Cover the pot and roast in the oven for about 2 hours.
  5. Remove the roast, skim off some fat, and shred the beef into bite-sized pieces, mixing it back into the sauce.
  6. Add sliced onion and any other desired vegetables back into the pot with the shredded beef and let rest for 5 minutes.
  7. Serve the Coconut Red Curry Drip Beef in bowls over rice or noodles, drizzling extra drippings on top.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 25g

Tried this recipe?

Let us know how it was!