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.