Description
Coconut Red Curry Drip Beef is a rich and flavorful slow-cooked beef dish infused with aromatic spices, creamy coconut milk, and a vibrant red curry paste. Slow braised to tender perfection, this hearty and comforting recipe pairs beautifully with jasmine rice and fresh garnishes like cilantro and lime for a taste of Southeast Asian-inspired cuisine.
Ingredients
Scale
Beef and Cooking Base
- 2 lbs beef chuck roast (or brisket), trimmed of excess fat
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
Spices and Curry Mix
- 1–2 tbsp red curry paste (adjust to taste)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp lime zest (optional)
Liquid Ingredients
- 1 can (14 oz) coconut milk (full-fat for richer flavor)
- 1 cup beef broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
Garnishes and Serving
- Fresh cilantro, chopped
- Lime wedges
- Sliced red chilies (optional for extra heat)
- Cooked jasmine rice (for serving)
Instructions
- Prepare the beef: Trim excess fat from the beef chuck roast and season it generously with salt and pepper to enhance flavor.
- Sear the beef: Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side, then remove and set aside.
- Sauté aromatics: In the same skillet, add the chopped onion, minced garlic, and grated ginger. Cook until fragrant and softened, about 4-5 minutes.
- Add curry paste and spices: Stir in the red curry paste, ground coriander, cumin, turmeric, and lime zest if using. Cook for 1-2 minutes to release the spices’ oils and deepen the flavors.
- Deglaze and combine liquids: Pour in the coconut milk, beef broth, fish sauce, soy sauce, and brown sugar. Stir well, scraping any browned bits off the bottom of the pan.
- Braise the beef: Return the seared beef to the skillet or transfer everything to a slow cooker. Cover and let it cook on low heat for 6-8 hours (or in an oven at 300°F for 3-4 hours) until the beef is tender and falls apart easily.
- Finish and garnish: Once cooked, shred the beef into bite-sized pieces and mix with the sauce. Serve hot over cooked jasmine rice, garnished with chopped fresh cilantro, lime wedges, and sliced red chilies for extra heat if desired.
Notes
- You can adjust the amount of red curry paste according to your preferred spice level.
- For a quicker version, use a pressure cooker to reduce the braising time significantly.
- Full-fat coconut milk enriches the curry, but light coconut milk can be used for a lighter dish.
- If soy sauce is a concern, tamari or coconut aminos can be substituted.
- This dish pairs excellently with steamed jasmine rice or even flatbreads for soaking up the sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southeast Asian
