1. Can I use a different cut of beef for Coconut Red Curry Drip Beef?

Yes, while chuck roast is ideal for slow cooking, you can also use brisket or even pork shoulder for a similar result. Both cuts will yield tender, juicy meat when cooked low and slow.

2. Can I make Coconut Red Curry Drip Beef in a slow cooker?

Absolutely! To make it in a slow cooker, sear the beef first on the stovetop and then add the braising liquid to the slow cooker. Cook on high for 6-7 hours until the beef is fall-apart tender.

3. How can I make this recipe gluten-free?

To make Coconut Red Curry Drip Beef gluten-free, simply skip the flour used to coat the beef, or replace it with cornstarch. Ensure you also use tamari instead of soy sauce for a gluten-free option.

Coconut Red Curry Drip Beef: A Flavorful Twist on Classic Drip Beef

Description

Coconut Red Curry Drip Beef is a flavorful fusion dish that combines the tenderness of slow-cooked beef with the rich, aromatic flavors of Thai red curry. With a creamy coconut milk base and spicy red curry paste, this dish is a perfect balance of comfort and exotic flavors. It’s easy to make, either in the oven or slow cooker, and works wonderfully served over rice or noodles.

Ingredients

Scale

2 tablespoons olive oil
1 (2.5 – 3 pounds) chuck roast
2 teaspoons salt
2 teaspoons freshly cracked pepper
2 tablespoons all-purpose flour
1 cup beef broth
2 (14.5-ounce) cans coconut milk (shake before opening)
1/4 cup soy sauce
4-ounce jar Thai-style red curry paste
1.5-inch piece of fresh ginger, peeled and grated or minced
6 large garlic cloves, minced or grated
3 teaspoons sugar
1 tablespoon fish sauce
1/2 large onion, sliced
Optional: Thinly sliced jalapeños or sweet peppers

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Heat olive oil in a large Dutch oven over medium-high heat.
Season both sides of the chuck roast with salt and pepper. Coat the roast evenly with flour.
Sear the roast on both sides until a brown crust forms, about 5 minutes per side. Transfer the roast to a plate 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.
Gently return the beef roast to the pot, cover, and place in the oven. Roast for 2 hours until the beef is tender and easy to shred.
After 2 hours, remove the roast from the oven. Transfer the beef to a cutting board and shred it using two forks.
Return the shredded beef to the pot along with any juices. Add the sliced onion and any optional vegetables like jalapeños or bell peppers.
Let the mixture rest for 5 minutes to allow the vegetables to soften slightly. Serve over cooked rice or noodles.

Notes

For a gluten-free version, skip the flour or use cornstarch as a substitute.
If you prefer a spicier dish, add more red curry paste or jalapeños.
To make this in a slow cooker, sear the beef and then cook on high for 6-7 hours until tender.
For a thicker sauce, reduce the remaining liquid after removing the beef, or use a cornstarch slurry to thicken it.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Dinner
Method: Oven or Slow Cooker
Cuisine: Southeast Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 500 kcal
Sugar: 6g
Sodium: 800mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 40g
Cholesterol: 100mg