Description
Indulge in the vibrant flavors of Coconut Red Curry Drip Beef, a delightful fusion of comforting pot roast and aromatic Thai-style curry. This dish combines tender beef simmered in a creamy coconut milk sauce infused with rich red curry paste, fresh ginger, and garlic. Perfect for family dinners or gatherings, it offers an exquisite balance of flavors that will satisfy everyone at the table. Easy to prepare and highly customizable, you can add your favorite vegetables or adjust the spice level to match your taste preferences. Serve it over fluffy rice or noodles for a complete meal that’s sure to impress!
Ingredients
Scale
- 2 tablespoons olive oil
- 2.5 – 3 pound chuck roast
- 1 cup beef broth
- Two 14.5-ounce cans coconut milk
- 4-ounce jar Thai-style red curry paste
- Fresh ginger and garlic
- Sliced onion
Instructions
- Preheat your oven to 350°F (175°C).
- In a Dutch oven, heat olive oil over medium-high heat. Season the roast with salt, pepper, and flour. Sear on both sides until browned (about 5 minutes each side), then set aside.
- Lower heat and add beef broth, coconut milk, red curry paste, ginger, garlic, and onion to the pot. Stir well.
- Return the roast to the pot, cover it with a lid, and place it in the oven for 2 hours.
- Once cooked, shred the beef with forks and return it to the sauce.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 6g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg