Description
This Coconut Red Curry Drip Beef is a flavorful and tender slow-roasted chuck roast simmered in a rich coconut milk and Thai red curry sauce. The beef is seared to lock in juices, then slow-cooked until shredded tender, creating a deliciously aromatic and creamy dish perfect served over rice or noodles.
Ingredients
Scale
Beef and Seasoning
- 2 tablespoons olive oil
- 2.5 – 3 pound chuck roast
- Salt and pepper to taste
- Flour for dusting
Curry Sauce
- 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, sliced or crushed
- 6 large garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon fish sauce
To Serve
- Sliced onions (quantity as desired)
- Cooked rice or noodles
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for roasting the beef in the Dutch oven.
- Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper, then lightly dust it with flour. Sear the roast on all sides until well browned, approximately 5 minutes per side. Remove the beef and set aside.
- Prepare the Sauce: Lower the heat and add the beef broth, coconut milk, soy sauce, red curry paste, fresh ginger, minced garlic, sugar, and fish sauce to the pot. Stir thoroughly to combine and create a flavorful curry sauce base.
- Roast the Beef: Return the seared chuck roast to the Dutch oven. Cover with the lid and place the pot in the preheated oven. Let it roast for 2 hours, allowing the beef to cook slowly and absorb the rich flavors.
- Shred the Beef: After roasting, remove the beef from the pot and shred it using two forks, breaking it into tender strands. Return the shredded beef to the curry sauce along with sliced onions, stirring to combine and heat through.
- Serve: Spoon the saucy shredded beef over cooked rice or noodles while hot. Enjoy this rich, aromatic coconut red curry beef as a comforting meal.
Notes
- For deeper flavor, marinate the chuck roast in soy sauce and a bit of curry paste for 1 hour before searing.
- Using a Dutch oven is ideal for even heat distribution during roasting, but a heavy oven-safe pot with a lid will work.
- Add vegetables like bell peppers or carrots after shredding the beef for added texture.
- Adjust the amount of curry paste to control the spicy heat level.
- Slice onions can be raw or lightly sautéed depending on preference.
