1. Can I use a different cut of beef for this recipe?

While chuck roast is ideal for its tenderness and rich flavor when slow-cooked, you can substitute it with other cuts like brisket or round roast. Keep in mind that different cuts may require slightly different cooking times to achieve the same melt-in-your-mouth texture.

2. How can I make Coconut Red Curry Drip Beef spicier?

If you prefer a spicier dish, you can increase the amount of red curry paste or add fresh chili peppers to the braising liquid. Sliced jalapeños or red chili flakes are excellent choices to kick up the heat without overpowering the other flavors.

3. Can I prepare this recipe in a slow cooker instead of the oven?

Yes! If you prefer using a slow cooker, simply sear the roast on the stovetop as directed and then place the seared beef and braising liquid into the slow cooker. Cook on high for 6-7 hours until the beef is fork-tender.

4. How do I store leftovers of Coconut Red Curry Drip Beef?

Store leftover Coconut Red Curry Drip Beef in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop over time, so it's even better the next day! You can also freeze it for up to 3 months—just be sure to store it in a freezer-safe container or bag.

Coconut Red Curry Drip Beef: 5 Flavorful Reasons to Try It

Name: Coconut Red Curry Drip Beef
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Southeast Asian
Ingredients: 2 tablespoons olive oil; 3-pound chuck roast; 2 teaspoons salt; 2 teaspoons freshly cracked pepper; 2 tablespoons flour; 1 cup beef broth; 2 (14.5-ounce) cans full-fat coconut milk; 1/4 cup soy sauce; 4-ounce jar Thai-style red curry paste; 1.5-inch piece fresh ginger, grated or minced; 6 large garlic cloves, minced or grated; 3 teaspoons sugar; 1 tablespoon fish sauce; 1/2 large onion, sliced

Description

Coconut Red Curry Drip Beef is a fusion recipe that combines the savory, rich flavors of traditional drip beef with the aromatic and spicy elements of Southeast Asian curry. The slow-cooked beef is tender, shredded, and soaked in a flavorful coconut curry sauce, making it a comforting yet exotic dish that pairs perfectly with rice or noodles.

Ingredients

Scale

2 tablespoons olive oil
3-pound chuck roast
2 teaspoons salt
2 teaspoons freshly cracked pepper
2 tablespoons flour
1 cup beef broth
2 (14.5-ounce) cans full-fat coconut milk
1/4 cup soy sauce
4-ounce jar Thai-style red curry paste
1.5-inch piece fresh ginger, grated or minced
6 large garlic cloves, minced or grated
3 teaspoons sugar
1 tablespoon fish sauce
1/2 large onion, sliced

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Instructions

Preheat your oven to 350°F (175°C).
Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper, then coat it with flour.
Sear the roast on both sides until it forms a brown crust, about 5 minutes per side. Remove the roast and set it aside.
Lower the heat to medium-low and add the beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, sugar, and fish sauce to the pot. Stir to combine.
Place the seared beef back into the pot, cover with a lid, and roast in the oven for 2 hours.
After 2 hours, remove the beef and shred it using two forks. Return the shredded beef to the pot with the sauce.
Add the sliced onion (and peppers, if using) to the pot, stir, and let rest for 5 minutes.
Serve the shredded beef and sauce over rice or noodles, with extra drippings on the side.

Notes

This recipe can be made Whole30-compliant by omitting the flour and sugar.
If you prefer a spicier dish, increase the amount of red curry paste or add sliced chili peppers.
This recipe can be made in a slow cooker by searing the beef and then cooking everything on high for 6-7 hours.
If you want a thicker sauce, simmer the drippings after removing the beef to reduce them by half.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Slow-cooking, Braising
Cuisine: Southeast Asian, American Fusion

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg