Description
Succulent coconut red curry drip beef delivers a flavor explosion from Thailand’s culinary landscape. Rich, tender meat bathed in creamy coconut milk and spicy red curry promises a memorable dining experience you’ll savor with every delicious bite.
Ingredients
Scale
Main Proteins:
- 2.53 lb (1.15 kg) chuck roast
Spices and Seasonings:
- 2 teaspoons salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons flour
- 3 teaspoons sugar
- 1 tablespoon fish sauce
Liquid and Flavor Enhancers:
- 2 tablespoons olive oil
- 1 cup beef broth
- 2 (14.5 ounces/430 ml) cans coconut milk (shake before opening)
- 1/4 cup soy sauce
- 4 ounces (113 grams) jar Thai-style red curry paste (store-bought or homemade)
- 1.5-inch piece fresh ginger, peeled and grated or minced
- 6 large garlic cloves, minced or grated
- 1/2 large onion, sliced
- Thinly sliced jalapeno or sweet peppers
- Squeeze of lemongrass paste (if available)
Serving Suggestion:
- Cooked rice or long noodles
Instructions
- Prepare the oven at 350°F, creating an ideal cooking environment for the roast.
- Generously coat the chuck roast with salt and pepper, ensuring complete seasoning coverage.
- Dust the seasoned meat thoroughly with flour, creating a protective exterior layer.
- Ignite a large Dutch oven over medium-high heat, warming olive oil until shimmering.
- Carefully place the roast into the hot oil, developing a rich golden-brown crust by searing approximately 5 minutes on each side.
- Transfer the beautifully seared beef onto a separate tray, reserving for later integration.
- Reduce cooking temperature to medium-low, preparing for sauce development.
- Combine beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce directly in the pot, whisking until harmoniously blended.
- Gently reintroduce the seared roast into the aromatic liquid, ensuring complete submersion.
- Secure the pot with a tight-fitting lid and slide into the preheated oven.
- Allow the roast to slow-cook for 2 hours, transforming the meat into tender perfection.
- Carefully extract the pot from the oven and delicately transfer the roast to a sheet pan.
- Using two forks, methodically pull and shred the meat into succulent bite-sized fragments.
- Optional: Remove approximately ¼ cup of accumulated fat from the cooking liquid.
- Reintegrate the shredded beef back into the pot, mingling with the rich sauce.
- Introduce sliced onions and optional vegetables like jalapeños or sweet peppers for additional texture and flavor complexity.
- Allow a brief 5-minute resting period, enabling vegetables to slightly soften while maintaining a subtle crispness.
- Artfully ladle the beef and accompanying sauce over prepared rice or noodles.
- Present with complementary sauce on the side for personalized dipping or drizzling enjoyment.
Notes
- Coat the roast evenly with flour to create a delectable golden-brown crust that seals in the meat’s rich flavors and helps thicken the sauce.
- Take time to sear the beef properly, allowing each side to develop a deep golden color, which adds incredible depth and complexity to the final dish.
- Adjust the curry paste and fish sauce to personal taste, as these ingredients dramatically influence the overall flavor profile and spice level.
- This recipe can be prepared in advance and reheats beautifully, making it perfect for meal prep or entertaining hungry guests with minimal last-minute effort.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 8
- Calories: 528
- Sugar: 3 g
- Sodium: 892 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 120 mg