Coconut Red Curry Drip Beef
Experience the delightful fusion of flavors in Coconut Red Curry Drip Beef, a captivating dish that marries the comforting essence of pot roast with the vibrant spices of Thai cuisine. This one-pot wonder is perfect for family dinners and gatherings, impressing guests with its rich taste and tender texture. With easy preparation and the ability to customize ingredients to your liking, this recipe is sure to become a favorite in your household. Serve it over rice or noodles for a hearty meal that’s even better as leftovers.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Oven
- Cuisine: Thai
Ingredients
Scale
- 2 tablespoons olive oil
- One 2.5 – 3 pound chuck roast
- 2 teaspoons salt
- 2 teaspoons freshly cracked pepper
- 2 tablespoons flour
- 1 cup beef broth
- Two 14.5-ounce cans coconut milk
- ¼ cup soy sauce
- 4-ounce jar Thai-style red curry paste
- 1.5-inch piece of fresh ginger, peeled and grated
- 6 large garlic cloves, minced
- 3 teaspoons sugar
- ½ large onion, sliced
Instructions
- Preheat oven to 350°F.
- Sear seasoned chuck roast in olive oil in a Dutch oven until browned; set aside.
- In the same pot, combine beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, and sugar; mix well.
- Return roast to the pot, cover, and roast for about 2 hours.
- Shred beef after roasting and return it to the pot with sliced onion; let rest briefly before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 435
- Sugar: 3g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 110mg
Find it online: https://teffrecipes.com/coconut-red-curry-drip-beef/