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Red Curry Beef

Savory Red Curry Beef: Your New Comfort Food Hero

This Red Curry Beef is a comforting, one-pot meal filled with rich flavors and tender beef, perfect for any dinner.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Chuck Roast Substitute with stew meat if desired
  • 1 tablespoon Kosher Salt Adjust according to taste
  • 1 teaspoon Black Pepper Freshly cracked preferred
  • 2 tablespoons Extra-Virgin Olive Oil Use vegetable oil as substitute if needed
For the Sauce
  • 2 cans Coconut Milk Use full-fat for best texture
  • 2 cups Beef Stock Homemade or store-bought
  • 4 tablespoons Red Curry Paste Mae Ploy or Aroy-D brands recommended
  • 1 tablespoon Lime Zest Fresh is best
  • 2 tablespoons Lime Juice Fresh is best
For the Vegetables
  • 1 large Yellow Onion No substitutions needed
  • 4 cloves Garlic Use fresh cloves for best results
  • 1 stalk Lemongrass Can be omitted if unavailable
  • 1 tablespoon Fresh Ginger Essential for flavor
  • 2 cups Sweet Potatoes Regular potatoes can be used if preferred
  • 2 medium Red Bell Peppers Substitute with other bell pepper varieties if desired
For Serving
  • 4 cups Rice Typically served with white rice; coconut rice is a twist
  • Fresh Herbs (Cilantro & Thai Basil) For garnish
  • Thai Chilies Optional for extra heat

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Season the chuck roast with kosher salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat.
  2. Sear the chuck roast for about 5 minutes on each side until browned. Remove from pot and set aside.
  3. In the same pot, combine coconut milk, beef stock, and red curry paste. Add lime zest, lime juice, onion, garlic, lemongrass, and ginger. Whisk until well blended.
  4. Return the chuck roast back to the pot, cover, and transfer to the oven. Bake for 2 to 2.5 hours until fork-tender.
  5. Remove the beef and shred it into bite-sized pieces. Return shredded beef to pot and mix into the sauce.
  6. Add sweet potatoes and red bell peppers to the pot. Stir and simmer over medium-low heat for about 20 minutes.
  7. Serve over rice and garnish with cilantro, Thai basil, and optional Thai chilies.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For a milder flavor, reduce ginger and omit chilies for family-friendly meals. Can be made in slow cooker or Instant Pot with liquid adjustments.

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