Coconut Red Curry Drip Beef
There’s something magical about a dish that fills your home with warmth and tantalizing aromas. Coconut Red Curry Drip Beef is just that—a comforting meal that transforms an ordinary evening into something special.
Whether you’re juggling a busy schedule or looking to impress your loved ones, this recipe is a lifesaver. The rich, creamy coconut sauce envelops tender beef, creating a symphony of flavors that dance on your palate.
Trust me, once you try this dish, it will become a go-to for those nights when you crave something delicious yet effortless.
Why You’ll Love This Coconut Red Curry Drip Beef
This Coconut Red Curry Drip Beef is a game-changer for your dinner routine.
It’s incredibly easy to prepare, allowing you to set it and forget it while it simmers to perfection.
The flavors are bold yet comforting, making it a hit with everyone at the table.
Plus, the tender beef practically melts in your mouth, ensuring that every bite is a delightful experience.
You’ll find yourself craving it again and again!
Ingredients for Coconut Red Curry Drip Beef
Creating Coconut Red Curry Drip Beef is a delightful journey, and it all starts with the right ingredients. Here’s what you’ll need to bring this dish to life:
- Beef chuck roast: This cut is perfect for slow cooking, becoming tender and flavorful as it simmers.
- Vegetable oil: A splash of oil helps to sear the beef, locking in those delicious juices.
- Onion: Diced onion adds a sweet, aromatic base that enhances the overall flavor.
- Garlic: Minced garlic brings a punch of flavor, making every bite irresistible.
- Fresh ginger: Grated ginger adds warmth and a hint of spice, elevating the dish.
- Red curry paste: This is the star of the show, infusing the dish with rich, complex flavors.
- Coconut milk: Creamy and luscious, it balances the spice and adds a tropical twist.
- Beef broth: A flavorful liquid that deepens the sauce and keeps the beef moist.
- Soy sauce: This adds umami and a touch of saltiness to the mix.
- Brown sugar: A hint of sweetness that rounds out the flavors beautifully.
- Lime juice: Fresh lime juice brightens the dish, adding a zesty finish.
- Red bell pepper: Sliced for color and crunch, it complements the tender beef.
- Snap peas: These add a fresh, crisp texture and a pop of color to the dish.
- Fresh cilantro: A sprinkle of cilantro at the end brings a burst of freshness.
- Cooked jasmine rice: Serve this dish over rice to soak up all that delicious sauce.
For those looking to customize, consider adding sliced jalapeños for heat or swapping the beef for chicken thighs or tofu for a different protein option.
Exact quantities for each ingredient can be found at the bottom of the article, ready for printing!
How to Make Coconut Red Curry Drip Beef
Cooking Coconut Red Curry Drip Beef is a straightforward process that rewards you with a dish bursting with flavor. Follow these simple steps, and you’ll have a meal that impresses without the stress.
Step 1: Sear the Beef
Start by heating vegetable oil in a large skillet over medium-high heat.
Season the beef chuck roast with salt and pepper.
Once the oil is hot, sear the beef for about 4-5 minutes on each side until it’s beautifully browned.
This step locks in the juices, ensuring your beef is tender and flavorful.
Remove the beef from the skillet and set it aside.
Step 2: Sauté Aromatics
In the same skillet, toss in the diced onion, minced garlic, and grated ginger.
Sauté these aromatics for about 3-4 minutes until the onion turns translucent.
The aroma will fill your kitchen, making it hard to resist sneaking a taste!
Step 3: Add Curry Paste
Now, stir in the red curry paste.
Cook it for an additional minute until it becomes fragrant.
This is where the magic begins, as the paste releases its rich flavors into the air.
Step 4: Combine Sauce Ingredients
Pour in the coconut milk, beef broth, soy sauce, brown sugar, and lime juice.
Stir everything together until well combined.
This creamy sauce is the heart of your Coconut Red Curry Drip Beef, so make sure it’s mixed thoroughly.
Step 5: Simmer the Beef
Return the seared beef to the skillet.
Cover it and reduce the heat to low.
Let it simmer for 3-4 hours, or until the beef is tender and easily shredded.
The longer it simmers, the more flavorful it becomes!
Step 6: Add Vegetables
About 30 minutes before serving, add the sliced red bell pepper and snap peas to the skillet.
Stir them into the sauce, allowing them to cook until just tender.
This adds a fresh crunch and vibrant color to your dish.
Step 7: Shred and Serve
Once the beef is tender, use two forks to shred it right in the sauce.
Mix it back into the rich coconut red curry sauce.
Serve your Coconut Red Curry Drip Beef over cooked jasmine rice, garnished with fresh cilantro.
Enjoy the explosion of flavors and the smiles around the table!
Tips for Success
- Don’t rush the searing process; it’s key for flavor.
- Use a meat thermometer to ensure the beef reaches 190°F for perfect tenderness.
- Let the beef rest for a few minutes before shredding for juiciness.
- Adjust the spice level by adding more or less red curry paste.
- For a creamier sauce, use full-fat coconut milk.
Equipment Needed
- Large skillet: A heavy-bottomed skillet works best for searing the beef.
- Slow cooker: If you prefer, a slow cooker can be used for hands-off cooking.
- Cutting board and knife: Essential for prepping your ingredients.
- Meat thermometer: Helpful for checking the beef’s doneness.
- Serving spoon: For mixing and serving the delicious curry.
Variations
- Spicy Kick: Add sliced jalapeños or a dash of sriracha for an extra layer of heat.
- Vegetarian Option: Substitute the beef with firm tofu or chickpeas for a plant-based twist.
- Different Proteins: Try using chicken thighs or pork shoulder for a different flavor profile.
- Herb Infusion: Experiment with fresh basil or mint for a refreshing herbal note.
- Nutty Flavor: Stir in a tablespoon of peanut butter for a creamy, nutty richness.
Serving Suggestions
- Jasmine Rice: Serve your Coconut Red Curry Drip Beef over fluffy jasmine rice to soak up the delicious sauce.
- Fresh Salad: Pair it with a light cucumber and mint salad for a refreshing contrast.
- Drink Pairing: Enjoy with a cold Thai beer or a crisp white wine to complement the flavors.
- Garnish: Top with extra cilantro and lime wedges for a vibrant presentation.
FAQs about Coconut Red Curry Drip Beef
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal for its tenderness, you can also use brisket or even short ribs. Just keep in mind that cooking times may vary slightly.
Is Coconut Red Curry Drip Beef spicy?
The spice level can be adjusted to your liking. The red curry paste provides a mild heat, but you can add more for a kick or even some sliced jalapeños for extra spice.
Can I make this dish ahead of time?
Yes! Coconut Red Curry Drip Beef actually tastes even better the next day. Just store it in an airtight container in the fridge and reheat when you’re ready to enjoy.
What can I serve with Coconut Red Curry Drip Beef?
This dish pairs wonderfully with jasmine rice, but you can also serve it with quinoa or even cauliflower rice for a low-carb option. A fresh salad on the side adds a nice crunch!
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce, this Coconut Red Curry Drip Beef is gluten-free. Always check labels to ensure your ingredients meet your dietary needs.
Final Thoughts
Cooking Coconut Red Curry Drip Beef is more than just preparing a meal; it’s about creating an experience that brings joy to your table.
The rich, aromatic sauce envelops tender beef, making every bite a celebration of flavors.
As the comforting scent wafts through your home, it invites everyone to gather around and share stories.
This dish is perfect for busy weeknights or special occasions, effortlessly impressing your loved ones.
So, roll up your sleeves, embrace the process, and enjoy the smiles that come with each delicious serving.
You’ll find that this recipe quickly becomes a cherished favorite!
Print
Coconut Red Curry Drip Beef: Transform Dinner Tonight!
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A flavorful and tender beef dish cooked in a rich coconut red curry sauce, perfect for dinner.
Ingredients
- 2 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the skillet until browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.
- In the same skillet, add the diced onion, garlic, and ginger. Sauté for 3-4 minutes until the onion is translucent.
- Stir in the red curry paste and cook for an additional minute until fragrant.
- Pour in the coconut milk, beef broth, soy sauce, brown sugar, and lime juice. Stir to combine.
- Return the seared beef to the skillet, cover, and reduce the heat to low. Simmer for 3-4 hours, or until the beef is tender and easily shredded.
- About 30 minutes before serving, add the sliced red bell pepper and snap peas to the skillet. Stir to incorporate.
- Once the beef is tender, shred it using two forks and mix it back into the sauce.
- Serve the coconut red curry beef over cooked jasmine rice and garnish with fresh cilantro.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the sauce.
- Substitute the beef chuck roast with chicken thighs or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
