Print

Coconut Red Curry Drip Beef

Bowl of coconut red curry drip beef served with white rice, cilantro, and sliced red peppers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Red Curry Drip Beef is a slow-cooked, rich, and creamy dish combining tender beef with bold Thai-inspired flavors. Infused with red curry paste, coconut milk, and aromatic spices, it’s a comforting meal perfect over rice, noodles, or crusty bread.

Ingredients

Scale
  • 2 lbs (900 g) beef chuck roast or brisket
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 3 tbsp red curry paste
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 cups (500 ml) beef broth
  • 1 can (13.5 oz or 400 ml) coconut milk
  • 1 tbsp brown sugar or honey
  • Juice of 1 lime
  • Fresh cilantro leaves (for garnish)
  • Sliced red chili or chili flakes (optional garnish)
  • Thinly sliced green onions (for garnish)
  • Toasted sesame seeds (for garnish)
  • Optional: jasmine rice, rice noodles, crusty bread (for serving)

Instructions

  1. Trim any excess fat from the beef roast and season with salt and pepper.
  2. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat and sear the beef until browned on all sides. Remove and set aside.
  3. Reduce heat to medium and sauté chopped onion until softened, about 3-4 minutes.
  4. Add minced garlic and grated ginger, stirring for 1 minute until fragrant.
  5. Stir in red curry paste, turmeric, paprika, and ground coriander. Cook for 2 minutes.
  6. Add soy sauce, fish sauce, and brown sugar or honey. Stir to combine.
  7. Deglaze the pan with beef broth, scraping up any browned bits, then stir in coconut milk until smooth.
  8. Return the seared beef to the pot, cover, and simmer on low for 3–4 hours, or transfer to a slow cooker and cook on low for 6–8 hours.
  9. Once the beef is fork-tender, shred it in the pot using two forks and mix with the sauce.
  10. Serve hot over jasmine rice, noodles, or with crusty bread. Garnish with cilantro, red chili, green onions, and sesame seeds.

Notes

  • Use full-fat coconut milk for best creaminess.
  • If the sauce is too thick, add more broth or water.
  • Add lime juice for extra tang before serving.
  • Let the dish rest overnight for deeper flavor.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/coconut-red-curry-drip-beef-recipe/