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Coconut Red Curry Drip Beef

Coconut Red Curry Drip Beef
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Coconut Red Curry Drip Beef is a vibrant dish that harmonizes the richness of tender beef with the aromatic spices of Thai red curry and creamy coconut milk. This comforting recipe transforms a classic pot roast into an exotic culinary experience that will leave your guests raving. The easy preparation allows you to create a gourmet meal without hours in the kitchen. Serve it over rice, noodles, or even as a filling for wraps, making it an incredibly versatile option for family dinners or casual gatherings. Let the warm flavors envelop you and enjoy the delightful fusion of comfort food and bold taste.

Ingredients

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  • 2 tablespoons olive oil
  • One 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 (shake them before opening)
  • 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

  1. Preheat your oven to 350°F.
  2. In a Dutch oven, heat olive oil over medium-high heat. Season chuck roast with salt, pepper, and flour, then sear on both sides until browned (about 5 minutes each side). Remove and set aside.
  3. In the same pot, lower the heat to medium-low and combine beef broth, coconut milk, soy sauce, red curry paste, grated ginger, minced garlic, and sugar; stir well.
  4. Return the seared beef to the pot, cover with a lid, and roast in the oven for 2 hours.
  5. After cooking, shred the beef with two forks and return it to the sauce along with sliced onions. Let it rest before serving.

Nutrition

Find it online: https://recipesamanda.com/coconut-red-curry-drip-beef/

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