Description
This bold, fusion dish combines tender, slow-cooked beef with a rich and aromatic red curry coconut sauce. It’s like your favorite pot roast met a Thai-style curry, creating a comforting, flavorful meal perfect for serving over rice or noodles.
Ingredients
Scale
For the Beef:
- 2 tbsp olive oil
- 2.5–3 lb chuck roast
- 2 tsp salt
- 2 tsp freshly cracked black pepper
- 2 tbsp flour
For the Sauce:
- 1 cup beef broth
- Two 14.5 oz cans coconut milk (shake before opening)
- ¼ cup soy sauce
- 4 oz 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
- 3 tsp sugar
- 1 tbsp fish sauce
- ½ large onion, sliced
Optional Add-Ins:
- Thinly sliced jalapeño or sweet peppers
- Squeeze of lemongrass paste (if available)
Serving Suggestions:
- Cooked rice or long noodles
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F.
- Season the chuck roast liberally on both sides with salt and pepper.
- Coat the roast evenly with flour.
2. Sear the Beef:
- Heat olive oil in a large Dutch oven or lidded oven-proof pot over medium-high heat.
- Add the roast and sear for about 5 minutes per side until a golden-brown crust forms.
- Remove the beef and set it aside on a tray.
3. Make the Sauce:
- Reduce the heat to medium-low.
- Add the beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce to the pot. Stir to combine.
- Return the beef to the pot, ensuring it is submerged in the sauce.
4. Slow-Cook the Beef:
- Cover the pot with a lid and transfer it to the preheated oven.
- Roast for 2 hours.
5. Shred the Beef:
- Remove the pot from the oven and carefully transfer the beef to a sheet pan.
- Using two forks, shred the beef into bite-sized pieces.
- Skim off about ¼ cup of fat from the sauce, if desired.
6. Finish and Serve:
- Return the shredded beef and its juices to the pot.
- Add the sliced onions and any optional vegetables (e.g., jalapeños or sweet peppers).
- Let the mixture rest for 5 minutes to soften the vegetables slightly while keeping their crunch.
7. Serve:
- Spoon the beef and sauce over bowls of cooked rice or noodles.
- Serve with extra sauce on the side for dipping or drizzling.
Notes
- For extra heat, add jalapeños or sweet peppers for a flavor boost.
- This dish can be made ahead and tastes even better the next day as the flavors continue to meld together.
- For a lighter version, you can use chicken instead of beef or serve the curry with steamed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 550kcal
- Sodium: 1000mg
- Fat: 30g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg