Coconut Red Curry Drip Beef is a bold and flavorful dish that blends the rich creaminess of coconut milk with the vibrant spices of red curry. This dish offers a tender, slow-cooked beef that’s infused with aromatic flavors, perfect for serving over rice, noodles, or with crusty bread for dipping. A hearty and comforting recipe, it’s sure to become a family favorite for casual dinners or entertaining guests.
Ingredients
For the Beef:
- 2 lbs (900 g) beef chuck roast or brisket
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 3 tbsp red curry paste
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 cups (500 ml) beef broth
- 1 can (13.5 oz or 400 ml) coconut milk
- 1 tbsp brown sugar or honey
- Juice of 1 lime
For Garnish:
- Fresh cilantro leaves
- Sliced red chili or chili flakes (optional)
- Thinly sliced green onions
- Toasted sesame seeds
Optional Serving Suggestions:
- Jasmine rice
- Rice noodles
- Crusty bread
Preparation
Step 1: Prepare the Beef
Trim any excess fat from the beef roast. Season the beef with salt and pepper on all sides. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat and sear the beef until browned on all sides. Remove the beef and set aside.
Step 2: Sauté Aromatics
In the same skillet, reduce the heat to medium and add the chopped onion. Cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, stirring constantly until fragrant, about 1 minute.
Step 3: Add the Curry Base
Stir in the red curry paste, turmeric, paprika, and ground coriander. Cook for 2 minutes to release the spices’ aroma. Add the soy sauce, fish sauce, and brown sugar or honey, stirring to combine.
Step 4: Combine the Liquid Ingredients
Pour in the beef broth and stir well to deglaze the pan, scraping up any browned bits from the bottom. Slowly add the coconut milk, stirring until the mixture is smooth.
Step 5: Cook the Beef
Return the seared beef to the pot. Reduce the heat to low, cover, and let it simmer for 3-4 hours, or until the beef is fork-tender. Alternatively, you can transfer the mixture to a slow cooker and cook on low for 6-8 hours.
Step 6: Shred the Beef
Once the beef is tender, use two forks to shred it directly in the pot. Mix the shredded beef with the sauce, ensuring it is fully coated.
Variations
- Vegetarian Option: Replace beef with tofu or jackfruit for a plant-based version. Use vegetable broth instead of beef broth.
- Spicier Version: Add more red curry paste or a fresh chopped chili to the sauce.
- Additional Veggies: Toss in bell peppers, carrots, or zucchini during the last hour of cooking for added texture and flavor.
- Different Protein: Substitute beef with chicken thighs, lamb, or pork for a unique twist.
Cooking Notes
- Use full-fat coconut milk for the creamiest results.
- If the sauce is too thick, add more broth or water to reach your desired consistency.
- For an extra tangy kick, increase the lime juice or serve with lime wedges.
Serving Suggestions
- Serve the Coconut Red Curry Drip Beef over a bed of jasmine rice to soak up the delicious sauce.
- Pair with rice noodles for a light and silky alternative.
- Offer slices of crusty bread for dipping into the rich curry sauce.
- Top with fresh cilantro, green onions, and a sprinkle of sesame seeds for added freshness and texture.
Tips
- For the best flavor, marinate the beef with a little curry paste and soy sauce overnight before cooking.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during slow cooking.
- To make the dish in advance, prepare it a day ahead and refrigerate. The flavors will deepen over time.
Prep Time: 20 minutes
Cooking Time: 3-4 hours (or 6-8 hours in a slow cooker)
Total Time: 4-5 hours
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 35 g
- Sodium: 900 mg
- Fat: 30 g
- Carbohydrates: 12 g
- Fiber: 3 g
FAQs
Q: Can I use light coconut milk instead of full-fat?
A: Yes, but the sauce will be less creamy and rich. Full-fat coconut milk is recommended for the best texture.
Q: What cut of beef works best?
A: Beef chuck roast or brisket are ideal as they become tender when slow-cooked. Avoid lean cuts like sirloin.
Q: Can I freeze the leftovers?
A: Absolutely! Store the cooked beef in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Q: Is red curry paste gluten-free?
A: Most brands are gluten-free, but it’s best to check the label to ensure there are no hidden gluten-containing ingredients.
Conclusion
Coconut Red Curry Drip Beef is a comforting and versatile dish that brings the warmth of red curry and the creaminess of coconut milk to your table. Whether served over rice or noodles, it’s a satisfying meal that can be easily customized to your taste preferences. With tender beef and bold flavors, this recipe is perfect for both weeknight dinners and special occasions. Give it a try and enjoy a dish that’s sure to impress!
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Coconut Red Curry Drip Beef
- Total Time: 4-5 hours
Ingredients
Ingredients
For the Beef:
- 2 lbs (900 g) beef chuck roast or brisket
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 3 tbsp red curry paste
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 cups (500 ml) beef broth
- 1 can (13.5 oz or 400 ml) coconut milk
- 1 tbsp brown sugar or honey
- Juice of 1 lime
For Garnish:
- Fresh cilantro leaves
- Sliced red chili or chili flakes (optional)
- Thinly sliced green onions
- Toasted sesame seeds
Optional Serving Suggestions:
- Jasmine rice
- Rice noodles
- Crusty bread
Instructions
Preparation
Step 1: Prepare the Beef
Trim any excess fat from the beef roast. Season the beef with salt and pepper on all sides. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat and sear the beef until browned on all sides. Remove the beef and set aside.
Step 2: Sauté Aromatics
In the same skillet, reduce the heat to medium and add the chopped onion. Cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, stirring constantly until fragrant, about 1 minute.
Step 3: Add the Curry Base
Stir in the red curry paste, turmeric, paprika, and ground coriander. Cook for 2 minutes to release the spices’ aroma. Add the soy sauce, fish sauce, and brown sugar or honey, stirring to combine.
Step 4: Combine the Liquid Ingredients
Pour in the beef broth and stir well to deglaze the pan, scraping up any browned bits from the bottom. Slowly add the coconut milk, stirring until the mixture is smooth.
Step 5: Cook the Beef
Return the seared beef to the pot. Reduce the heat to low, cover, and let it simmer for 3-4 hours, or until the beef is fork-tender. Alternatively, you can transfer the mixture to a slow cooker and cook on low for 6-8 hours.
Step 6: Shred the Beef
Once the beef is tender, use two forks to shred it directly in the pot. Mix the shredded beef with the sauce, ensuring it is fully coated.
Notes
Cooking Notes
- Use full-fat coconut milk for the creamiest results.
- If the sauce is too thick, add more broth or water to reach your desired consistency.
- For an extra tangy kick, increase the lime juice or serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours (or 6-8 hours in a slow cooker)
Nutrition
- Calories: 450
- Sodium: 900mg
- Fat: 30g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g