Description
A flavorful and tender beef dish cooked in a rich coconut red curry sauce, perfect for dinner.
Ingredients
Scale
- 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