Coconut Red Curry Drip Beef Bursting with Flavor

November 20, 2025November 4, 2025 by Chef Nate

Ingredients

Main Ingredients

– 1.5 lbs beef chuck roast, cut into large chunks

– 1 can (13.5 oz) coconut milk

– 2 tablespoons red curry paste

Aromatics

– 4 cloves garlic, minced

– 2 tablespoons fresh ginger, grated

– 1 onion, sliced

Vegetables and Garnish

– 1 red bell pepper, sliced

– 1 cup green beans, trimmed

– Fresh cilantro leaves for garnish

Gathering the right ingredients is key. The beef chuck roast creates a rich, tender dish. Coconut milk adds creaminess and depth. Red curry paste brings a vibrant kick of flavor.

Next, the aromatics help build the base. Fresh garlic and ginger bring warmth and spice. Sliced onion adds sweetness that balances the dish.

Finally, colorful vegetables add texture and nutrition. The red bell pepper provides crunch and sweetness. Green beans add a fresh bite. Fresh cilantro gives a pop of color and flavor at the end.

These ingredients come together to create a dish that is bursting with flavor. The combination is truly magical.

Step-by-Step Instructions

Preparing the Beef

– Seasoning the beef chunks

Start with 1.5 pounds of beef chuck roast. Cut it into large chunks. Place the beef in a bowl. Sprinkle salt and pepper all over it. Mix well to coat the beef evenly.

– Searing for flavor

Heat a large pot or Dutch oven over medium-high heat. Add a splash of oil. Once hot, add the beef chunks. Sear them for about 5 to 7 minutes. Turn the beef to brown all sides. This step locks in the juices and flavor. After browning, take the beef out and set it aside.

Cooking the Aromatics

– Sautéing onions, garlic, and ginger

In the same pot, add sliced onion, minced garlic, and grated ginger. Sauté these for 2 to 3 minutes. You want the onions to soften and smell great. This will form the base of your flavors.

– Adding red curry paste

Stir in 2 tablespoons of red curry paste. Cook it for another minute. This helps to release the rich flavors. The aroma will fill your kitchen with a warm, inviting scent.

Simmering the Dish

– Returning beef to the pot

Now, return the seared beef to the pot. Pour in 1 can of coconut milk and add fish sauce, brown sugar, and lime juice. Mix everything well to combine.

– Cooking time and temperature

Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook for 1.5 to 2 hours. Stir it occasionally to prevent sticking. The beef will become tender, and the flavors will deepen. In the last 15 minutes, add sliced red bell pepper and green beans. Let them cook until just tender.

Tips & Tricks

Perfecting the Flavor

To make Coconut Red Curry Drip Beef shine, adjusting seasonings is key. Taste as you cook. Add salt or pepper to enhance the flavor. If it feels too rich, squeeze in some lime juice. This balances flavors well.

Balancing sweetness and acidity is also vital. The brown sugar adds sweetness, while lime juice brings acidity. Start with the amounts in the recipe. Then, tweak to your liking. A little more lime juice can make a big difference.

Cooking Techniques

Searing the beef at first gives it a nice crust. This step seals in juices and adds depth. Do this over medium-high heat. After searing, reduce the heat for slow cooking. This helps the beef become tender.

Simmering is crucial in this recipe. It allows flavors to meld. Keep the pot covered, but stir occasionally. This helps prevent sticking and burning. Cook for one and a half to two hours. Your patience will pay off with tender meat.

Serving Suggestions

Jasmine rice pairs perfectly with this dish. Its mild flavor absorbs the rich curry sauce well. Serve the beef over a bed of rice for a hearty meal.

For garnishing, fresh cilantro leaves add color and freshness. Place a few sprigs on top of the beef. A wedge of lime on the side brightens the plate and adds a nice touch.

Variations

Protein Alternatives

You can switch up the beef for chicken. Just use boneless, skinless chicken thighs. Cook them the same way, and they will soak up the curry flavor well. If you prefer plant-based options, try firm tofu. Cut it into cubes and add it at the same time as the beef. Tofu absorbs flavors beautifully and makes a great vegetarian dish.

Vegetable Substitutes

Feel free to mix up the bell peppers. Yellow or green bell peppers add a fun twist. You can also add carrots or zucchini for more color and taste. Other green veggies like broccoli or snap peas work well too. Their crunch adds a nice texture to the dish.

Spice Level Adjustments

Want it milder? Just use less red curry paste. You can also add a splash of coconut milk to tame the heat. If you love spice, try adding chili flakes or fresh chopped chili. Fresh herbs like basil or mint can add flavor and freshness. They also help balance the heat.

Storage Info

Refrigeration

To store leftovers, let the dish cool completely. Place it in an airtight container. This keeps the flavors fresh. I recommend using glass containers for easy reheating. They do not stain and are safe for the oven.

Freezing Tips

For freezing, portion the Coconut Red Curry Drip Beef into small containers. Make sure to leave some space at the top. The dish expands when frozen. To thaw, place it in the fridge overnight. Reheat on the stove over low heat, stirring gently until warm.

Shelf Life

In the fridge, the dish lasts about 3-4 days. Always check for signs of spoilage. If it smells sour or looks discolored, toss it out. You want your meal to taste fresh and delicious.

FAQs

How to make Coconut Red Curry Drip Beef?

To make Coconut Red Curry Drip Beef, follow these steps:

1. Season the beef: Start by adding salt and pepper to the beef chunks.

2. Sear the beef: Heat oil in a pot and brown the beef on all sides.

3. Cook aromatics: Sauté sliced onion, garlic, and ginger until soft.

4. Add curry paste: Stir in red curry paste and cook for one minute.

5. Combine ingredients: Add beef back with coconut milk, fish sauce, brown sugar, and lime juice.

6. Simmer: Cover and simmer on low for 1.5 to 2 hours.

7. Add veggies: In the last 15 minutes, stir in sliced red bell pepper and green beans.

Common mistakes to avoid:

– Don’t rush the searing step; it builds flavor.

– Avoid overcooking vegetables; they should remain vibrant and crisp.

Can I make this dish ahead of time?

Yes, you can prep this dish early.

Meal prep advice:

– Cook the beef and sauce ahead of time, then store it in the fridge.

– It tastes even better the next day as flavors meld.

Reheating tips:

– Reheat gently on the stove over medium heat.

– Add a splash of coconut milk for creaminess if it thickens too much.

What to serve with Coconut Red Curry Drip Beef?

This dish pairs well with many sides.

Side dish recommendations:

– Serve over jasmine rice for a complete meal.

– Add a simple cucumber salad for freshness.

Beverage pairings:

– Try a light lager or a crisp white wine.

– A coconut water or Thai iced tea also works great.

This blog post explored the key ingredients and steps for making Coconut Red Curry Drip Beef. We discussed seasoning the beef and cooking aromatics, then simmering for maximum flavor. You learned tips for adjusting spices and perfecting the dish. I shared variations for proteins and veggies to suit your taste. Lastly, we covered storage and reheating methods. By following this guide, you can create a delicious meal. Enjoy making your own Coconut Red Curry Drip Bee