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Coconut Red Curry Drip Beef

Coconut Red Curry Drip Beef
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If you’re in search of a dish that delivers both comfort and excitement, look no further than Coconut Red Curry Drip Beef! This delightful fusion recipe combines the tender, melt-in-your-mouth qualities of slow-cooked beef with the rich, aromatic flavors of Thai red curry. Ideal for both busy weeknight dinners and special gatherings, this dish is not just about nourishment; it’s an experience that tantalizes the taste buds. The best part? It’s incredibly versatile, allowing you to incorporate your favorite vegetables or adjust spice levels to suit your family’s preferences. Serve it over rice or noodles, and enjoy the warmth and flavor that make every bite feel like a cozy hug.

Ingredients

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  • 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 or minced
  • 6 large garlic cloves, minced or grated
  • 3 teaspoons sugar
  • ½ large onion, sliced

Instructions

  1. Preheat your oven to 350°F.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Season and sear the chuck roast on both sides until browned.
  3. Lower heat and add beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce. Stir to mix well.
  4. Return the seared beef to the pot, cover with a lid, and roast in the preheated oven for two hours.
  5. Once done, shred the beef with two forks and return it to the pot with sliced onions. Rest for five minutes before serving.

Nutrition

Find it online: https://kitchenmealplan.com/coconut-red-curry-drip-beef/