Coconut Red Curry Drip Beef Recipe
This Coconut Red Curry Drip Beef isa flavorful and tender dish where beef is slow-cooked in a creamy coconut milkand red curry pastesauce. The rich, aromatic curry sauce perfectly complements the savory beef,creating a delicious and comforting meal. Ideal for a cozy dinner, this dish issure to be a crowd-pleaser with its balance of heat, creaminess, and depth offlavor.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Spatula
- Sharp Knife and Cutting Board
- Measuring Cups and Spoons
Ingredients
- 2 lbs 900 g beef chuck roast or brisket – cut into chunks
- 2 tablespoons vegetable oil – for searing
- 1 medium onion – finely chopped
- 3 garlic cloves – minced
- 1 tablespoon fresh ginger – grated
- 3 tablespoons red curry paste – for bold flavor
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce – for umami depth
- 2 cups 500 ml beef broth
- 1 can 13.5 oz / 400 ml coconut milk – full-fat
- 1 tablespoon brown sugar or honey – to balance heat
- Juice of 1 fresh lime – for brightness
For Garnish
- Fresh cilantro leaves
- Sliced red chili or chili flakes optional, for heat
- Thinly sliced green onions
- Toasted sesame seeds – for texture and nuttiness
Optional Sides
- Steamed jasmine rice
- Rice noodles
- Warm crusty bread
Instructions
- Sear the Beef: Heat 2 tablespoons of vegetable oil in a large pot. Add the beef chunks and brown on all sides for about 5-7 minutes. Remove the beef and set it aside.
- Sauté Aromatics: In the same pot, add chopped onion, cooking for 2-3 minutes until soft. Stir in minced garlic and grated ginger and cook for another minute until fragrant.
- Add Spices and Red Curry Paste: Stir in turmeric, paprika, ground coriander, and red curry paste. Cook for 1-2 minutes, allowing the spices to bloom.
- Add Liquids: Pour in beef broth, stirring to scrape up any bits from the bottom of the pot. Add the coconut milk, soy sauce, fish sauce, and brown sugar. Stir well.
- Cook the Beef: Return the beef to the pot, ensuring it’s covered with the sauce. Bring it to a boil, then reduce the heat to low. Simmer for 2.5 to 3 hours, until the beef is tender and easily shreds.
- Finish with Lime: Stir in the lime juice for a fresh, zesty finish.
- Shred the Beef: Use two forks to shred the beef into bite-sized pieces. Let it soak in the sauce for 5 minutes before serving.
Video
Notes
- Storage: Leftovers can be stored in airtight containers for up to 3-4 days in the fridge or 3 months in the freezer.
- Adjust Spice: You can adjust the spice level by varying the amount of red curry paste. For a milder curry, reduce the paste or add more coconut milk to balance the heat.
- Side Suggestions: Best served with steamed jasmine rice, rice noodles, or warm crusty bread to absorb the flavorful curry sauce.
- Beef Cut: Chuck roast or brisket works best for this recipe as these cuts become tender when slow-cooked.