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Coconut Red Curry Drip Beef

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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

Find it online: https://deliceflash.com/coconut-red-curry-drip-beef/