Description
Coconut Red Curry Drip Beef is a tantalizing dish that brings together tender, slow-cooked beef and a rich, creamy coconut red curry sauce. This recipe transports your taste buds to a tropical paradise, perfect for weeknight dinners or special gatherings. Serve it over fluffy rice or in warm tortillas, and watch everyone savor each decadent bite of this mouthwatering creation.
Ingredients
Scale
- 2 lb beef chuck roast
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 medium sweet yellow onions, chopped
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup low-sodium vegetable broth
Instructions
- Pat the beef chuck roast dry and season with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned; remove and set aside.
- In the same pot, sauté onions until translucent (about 5 minutes).
- Add garlic and ginger; cook for another minute until fragrant.
- Stir in red curry paste, vegetable broth, and coconut milk until well combined.
- Return the seared beef to the pot; ensure it’s submerged in the sauce.
- Simmer gently on low heat with the lid on for about 3 hours until fork-tender.
- Remove beef to rest before shredding or slicing; simmer sauce uncovered until thickened.
- Return beef to sauce; mix well before serving over rice or in tortillas.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical/Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg