Description
Coconut Red Curry Drip Beef is a delectable fusion dish that brings together the comforting essence of a pot roast with the vibrant flavors of Thai cuisine. This dish features tender beef simmered in a creamy coconut milk and red curry sauce, delivering an explosion of flavor with every bite. Perfect for family dinners or gatherings, this recipe is not only easy to prepare but also highly adaptable to suit your taste preferences. Serve it over rice, in tacos, or as a hearty sandwich filling; no matter how you choose to enjoy it, this dish will undoubtedly impress everyone at the table.
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
- 6 large garlic cloves
- ½ large onion sliced
- 2 teaspoons salt
- 2 teaspoons freshly cracked pepper
- 2 tablespoons flour
- 3 teaspoons sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then coat with flour. Sear on both sides until browned, about 5 minutes per side.
- Remove the roast and set aside. Lower heat and add beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, and sugar to the pot. Stir well.
- Return the roast to the pot and cover it with a lid. Roast in the oven for 2 hours.
- After roasting, shred the meat using two forks and return it to the pot along with sliced onions. Let sit for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Oven
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg