Coconut Red Curry Drip Beef
If you’re craving a dish that blends comfort with an exotic twist, our Coconut Red Curry Drip Beef is your answer! This delightful recipe marries tender, shredded beef with a creamy coconut red curry sauce, creating a flavorful experience reminiscent of pot roast and Italian beef sandwiches, all infused with Thai-inspired spices. Perfect for busy weeknights or special family gatherings, this dish is sure to become a favorite at the dinner table. Its enticing aroma will fill your kitchen, making it nearly impossible to resist before serving. Plus, it’s easily customizable based on your pantry staples!
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 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 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 oven to 350°F.
- In a Dutch oven, heat olive oil over medium-high heat. Season roast with salt and pepper, coat with flour, and sear until golden brown on both sides.
- Lower heat and add broth, coconut milk, soy sauce, curry paste, ginger, garlic, and sugar; stir to combine.
- Return seared beef to pot, cover, and transfer to the oven for two hours.
- After cooking, shred the beef with forks and mix in sliced onions or additional veggies.
- Serve warm over rice or noodles with extra sauce.
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 445
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Find it online: https://cookingwitheliana.com/coconut-red-curry-drip-beef/