Description
Coconut Red Curry Drip Beef is a flavorful and aromatic dish that combines tender beef with the bold flavors of red curry and coconut milk. This Thai-inspired recipe is perfect for a comforting and satisfying meal.
Ingredients
Scale
Beef:
- 3–4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce:
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup beef broth
- juice of 1 lime
Garnish and Serving:
- chopped fresh cilantro for garnish
- sliced green onions for garnish
- cooked jasmine rice or crusty rolls for serving
Instructions
- Season the beef: Rub beef roast with salt and pepper. Sear in a skillet until browned.
- Prepare the sauce: Mix red curry paste, brown sugar, fish sauce, coconut milk, and broth. Pour over beef in slow cooker.
- Cook: Cover and cook on low for 8–10 hours until tender.
- Shred and serve: Shred beef, return to sauce, add lime juice, adjust seasoning, and serve over rice or rolls. Garnish with cilantro and green onions.
Notes
- For added spice, stir in a teaspoon of sriracha or crushed red pepper flakes.
- This dish improves with time, making it great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 105 mg
