Description
Coconut Red Curry Drip Beef is a mouthwatering fusion dish that beautifully marries the comforting essence of pot roast with the vibrant flavors of Thai red curry. This hearty meal features tender, shredded beef simmered in a rich coconut milk sauce infused with fragrant ginger and garlic, creating a delightful experience for your taste buds. Perfect for family dinners or gatherings, this dish is incredibly versatile—it can be served over fluffy rice, nestled in a sandwich, or enjoyed as part of a colorful salad. With its unique flavor profile and easy preparation, Coconut Red Curry Drip Beef will quickly become a favorite in your household.
Ingredients
- 2 tablespoons olive oil
- 2.5 – 3 pound chuck roast
- 1 cup beef broth
- Two 14.5-ounce cans coconut milk
- ¼ cup soy sauce
- 4-ounce jar Thai-style red curry paste
- Fresh ginger and garlic
- Sugar and fish sauce
Instructions
- Preheat oven to 350°F (175°C).
- Sear the seasoned chuck roast in olive oil until browned on both sides.
- In the same pot, combine beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce; stir well.
- Return the roast to the pot and cover; cook in the oven for 2 hours.
- Shred the beef and mix it back into the sauce with sliced onions.
- Serve over rice or noodles for a delicious meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Oven
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Customize by adding vegetables like bell peppers for extra crunch. Adjust spice levels by varying the amount of red curry paste. Use leftovers in sandwiches or salads for diverse meals throughout the week.