Description
Indulge in the vibrant flavors of Coconut Red Curry Drip Beef, a delightful fusion dish that brings together the comfort of tender beef with the aromatic essence of Thai-inspired spices. This recipe transforms a classic pot roast into an enticing meal, perfect for family dinners or gatherings. With its rich coconut milk sauce and savory red curry paste, it’s not just a feast for the taste buds but also a visual delight. Simple to prepare and easily customizable, this dish is sure to impress your guests while providing a warm and comforting experience at the dinner table.
Ingredients
Scale
- 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
- Onion
Instructions
- Preheat your oven to 350°F (175°C).
- In a Dutch oven, heat olive oil over medium-high heat. Season the roast with salt, pepper, and flour, then sear on both sides until browned.
- Lower heat and add beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, sugar, and onions. Stir well.
- Return the roast to the pot, cover with a lid, and roast in the oven for 2 hours.
- Remove the roast and shred it using forks before returning it to the pot to combine with the sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 427
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg