Description
This Coconut Red Curry Drip Beef recipe combines tender, slow-cooked beef chuck roast simmered in a rich and aromatic coconut milk and red curry sauce. Infused with fragrant spices like coriander, cumin, turmeric, and the zest of lime, complemented by the punch of fresh ginger, garlic, and red curry paste, this dish serves as a perfect hearty meal over jasmine rice. Garnished with fresh cilantro and lime wedges, it offers layers of flavor with a hint of heat from optional red chilies, making it a delicious fusion of Thai-inspired curry and hearty beef comfort food.
Ingredients
Scale
Beef and Seasoning
- 2 lbs beef chuck roast (or brisket), trimmed of excess fat
- Salt and pepper, to taste
Curry Sauce
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1–2 tbsp red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk (full-fat for richer flavor)
- 1 cup beef broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp lime zest (optional)
Garnishes and Serving
- Fresh cilantro, chopped
- Lime wedges
- Sliced red chilies (optional for extra heat)
- Cooked jasmine rice (for serving)
Instructions
- Season and Sear the Beef: Season the beef chuck roast generously with salt and pepper. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side, then remove and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add Red Curry Paste and Spices: Stir in the red curry paste and cook for 1 minute to release its flavors. Then add ground coriander, cumin, and turmeric; stir to combine evenly with the aromatic mixture.
- Deglaze and Build the Sauce: Pour in the coconut milk and beef broth, stirring to deglaze the browned bits from the pot bottom. Add fish sauce, soy sauce, brown sugar, and lime zest (if using). Stir well to combine the sauce.
- Simmer the Beef: Return the seared beef to the pot, submerging it in the curry sauce. Bring to a gentle simmer, cover with a lid, reduce heat to low, and cook for about 2.5 to 3 hours until the beef is tender and easily shredded with a fork.
- Finish and Garnish: Once cooked, taste the sauce and adjust seasoning as needed. Serve the curry beef hot over cooked jasmine rice, garnished with fresh cilantro, lime wedges, and sliced red chilies for added heat if desired.
Notes
- Adjust the amount of red curry paste depending on your heat preference; start with 1 tbsp for milder flavor.
- Full-fat coconut milk enriches the sauce and creates a creamier texture.
- Beef chuck roast is ideal for slow cooking as it becomes tender and flavorful; brisket can be used as a substitute.
- Can be prepared in a slow cooker by searing beef first and then cooking on low for 6-8 hours with all ingredients combined.
- Serve with jasmine rice to soak up the flavorful curry sauce.
