Hearty, filling, creamy, loaded with warming ginger, onions and garlic, this dish is an absolute miracle. It’s also lower carb, and cooks in one-pot for easy clean up. Plus, nothing about this recipe is very fussy. You’ll need a little more time for this one—it’s a low-and-slow kind of recipe—but no fancy ingredients.
Here’s all you’ll need to make this delicious beef curry:
- 1 tbsp Olive oil
- 1 (2.5-3lb)Chuck roast, fat trimmed
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- 2 (14 oz cans) Coconut milk, divided
- 4 cups Beef stock, divided
- 2 tbsp Red curry paste
- 1 Lime, zest and juice
- 1 Small onion, thinly sliced
- 2 Garlic cloves, thinly sliced
- 1 Lemongrass stalk, cut into 1″ pieces and smashed with side of a knife
- 1 – inc hPiece of ginger, peeled and thinly sliced
- 2 Large sweet potatoes peeled and cubed into 2-inch cubes
- 2 Red bell peppers, julienned
- Corriander
- Basil, thinly sliced
- Thai chillies, thinly sliced —these are optional, too! If you like spicy red curry, add a few! If you prefer a mild red curry, just leave them out. Either way, your red curry beef will be delicious.
- Cooked rice, for serving
For this red curry beef, we’re calling for Chuck roast beef. Or some times known as simply roasting beef. It’s the same cut of beef you’d use to make pot roast—it is cut from the shoulder of a cow—and we love it because it’s inexpensive and, with a little slow cooking, it becomes meaty and tender. Gather your ingredients, and get ready for your house to start smelling really, really good.
Here’s how to make red curry beef: |
- Preheat oven to 350°F
- In a large dutch oven heat olive oil over medium heat. Season the roast with salt and pepper and add to dutch oven allowing to brown on both sides. (about 5 minutes per side). Remove roast from dutch oven and set aside on a plate.
- Reserve one cup of coconut milk for later use. Add the remaining coconut milk, 1 cup of the beef stock, red curry paste, lime zest and juice, onion, garlic, lemongrass and ginger to the dutch oven, whisking to combine all ingredients. Bring coconut mixture to a simmer and add the chuck roast back into the pot. Cover the pot with a lid and place it in oven for 2 hours.
- Remove the cooked roast onto a plate and shred it using two forks discarding any large pieces of fat.
- Add to the pot the remaining 1 cup of coconut milk, remaining 3 cups of beef stock, sweet potatoes and peppers. Bring the liquid to a boil and then turn down to a heavy simmer until the sweet potatoes are just tender. Add shredded beef back into the curry and stir until mixed through.
- Serve over cooked rice or as a soup. Top with corriander, Thai basil and chillies.
Enjoy!
