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- 1.5 lbs beef chuck roast, cut into large chunks - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 4 cloves garlic, minced - 2 tablespoons fresh ginger, grated - 1 onion, sliced - 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. {{ingredient_image_1}} - 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. - 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. - 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. 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. 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. 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. Pro Tips Use Fresh Ingredients: Fresh produce and herbs will elevate the flavors in your Coconut Red Curry Drip Beef, making it vibrant and aromatic. Let it Simmer: Allowing the beef to simmer slowly helps break down the tough fibers, resulting in tender, flavorful meat. Balance the Flavors: Taste your curry towards the end of cooking and adjust the seasoning with more lime juice or sugar to achieve the perfect balance of sweet, salty, and tangy. Experiment with Vegetables: Feel free to add other vegetables like carrots or snap peas for added texture and nutrition. {{image_2}} 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. 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. 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. 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. 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. 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. 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. 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. 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 Beef!

Coconut Red Curry Drip Beef

A flavorful and aromatic beef dish cooked in a rich coconut red curry sauce, perfect for serving over jasmine rice.
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Course Main Course
Cuisine Thai
Servings 4
Calories 450 kcal

Ingredients
  

  • 1.5 lbs beef chuck roast, cut into large chunks
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 red bell pepper sliced
  • 1 cup green beans, trimmed
  • 1 onion sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • to taste salt and pepper
  • for serving cooked jasmine rice
  • for garnish fresh cilantro leaves

Instructions
 

  • In a large bowl, combine the beef chunks with salt and pepper.
  • Heat a large pot or Dutch oven over medium-high heat. Add a splash of oil and sear the beef chunks on all sides until browned, about 5-7 minutes. Remove beef and set aside.
  • In the same pot, add the sliced onion, garlic, and ginger. Sauté for 2-3 minutes until onions are softened and fragrant.
  • Stir in the red curry paste and cook for an additional minute, allowing the flavors to meld.
  • Return the seared beef to the pot and pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine.
  • Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook for 1.5 to 2 hours, or until the beef is tender and the flavors have developed. Stir occasionally.
  • During the last 15 minutes of cooking, add the sliced red bell pepper and green beans to the pot, and continue to simmer uncovered.
  • Once the beef is tender and the vegetables are cooked, taste and adjust seasonings as needed.

Notes

Serve the Coconut Red Curry Drip Beef over a bed of jasmine rice, garnish with fresh cilantro leaves, and a wedge of lime on the side for a vibrant presentation.
Keyword beef, coconut, comfort food, curry, Thai