Roast Beef Red Curry

Story by Natalie
Roast Beef Red Curry
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Is it still Winter?

Hi friends. Here we are in March. I desperately wish I were writing to tell you it’s time to say goodbye to winter and hello to Spring with some bright and herbaceous salad, but alas I’m not. If you haven’t noticed yet the weather is about 95% responsible for my food choices, and so I am keeping the springtime recipes at bay, for now. As I write this I am curled up on my couch, wrapped in blanket, heat blasting, wool slippers on my feet covering a thick pair of socks, staring at a pile of boots and gloves in the corner left from our recent week of surprise SNOW and looking out my window watching the rain fall and fall... and fall again. I would normally be bummed out about this never-ending winter right about now, except for the not so insignificant fact that I get to continue making the most delicious, cozy food.


...I’ll just be here, snuggled up with a large bowl of this incredibly moist, tender, savory and spice-filled curried roast...

Roast Beef Red Curry

So what’s on the menu tonight? 

I’m glad you asked. It’s yet another one pot dish (because who needs to dirty more than one dish? Not this lady.) and this time it’s a flavor-packed beef curry that meets all of my “can this winter be over yet?” requirements.

Got a case of the winter blues yourself? This meal is sure to fix what ails you. Sun tan not included.

  • Healthy? (The sun will come out eventually and the carb loading needs to stop.)
  • Check!
  • Easy? (Short days and long nights are hard with kids, so I’m all about cutting corners.)
  • Check!
  • Craveable (All dinners should be craveable, duh.)
  • Triple check!

So just where did the idea for this heaven-sent curried pot roast come from?

Roast Beef Red Curry

The inspiration for this recipe came from my local butcher of all places. I was purchasing my quarterly supply of chuck roasts (we make a lot of stew in this house and I always stock up when it’s on sale) and my butcher says “hey, have you ever tried roasting a chuck roast in coconut milk and red curry?” The answer was no, but I was intrigued. I thought I had tried pot roast every way imaginable, but I had yet to marry it with one of my all time favorite ingredients, curry paste. When I came home curiosity got the better of me and I had to try my butcher’s favorite method. I snapped a few shots of this dish while it was in process for our Instagram stories and much to my surprise they received The Modern Proper’s most IG story engagement ever. What does that mean? It means you all really wanted the recipe. So, because I’m not a tease, here it is, in all its glory...the most epic red curry roast beef. Who even knew that was a thing? I certainly didn’t, but fortunately for us all, Mr. Friendly Butcher did.

So rain, rain go away (and snow too, you get outta here!), but if you must linger, I’ll just be here, snuggled up with a large bowl of this incredibly moist, tender, savory and spice-filled curried roast, forgetting all my troubles and imagining warmer days ahead. There are worse ways to spend an evening.

Roast Beef Red Curry

Serves 6

Ingredients

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
4 lime leaves or zest and juice from one lime
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
1 lemongrass stock, cut into 1" pieces and smashed with side of a knife
1 inch piece of ginger, thinly sliced
2 large sweet potatoes peeled and cubed into 2 inch cubes
2 red bell peppers, julienned
cilantro for serving
basil for serving

Method

  1. Preheat oven to 350°F
  2. 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.
  3. Add all but one cup of the coconut milk, 1 cup of stock, red curry paste, lime, onion, garlic, lemongrass and ginger to the dutch oven, whisking to combine all ingredients. Bring coconut mixture to a simmer and add in the chuck roast. Cover with lid and place in oven for 2 hours.
  4. Once finished, removed roast and shred using two forks discarding any large pieces of fat.
  5. Add to the pot the remaining coconut milk, stock, sweet potatoes and peppers. Simmer until sweet potatoes are just tender. Add shredded beef back into the curry and stir until mixed through.
  6. Serve over rice (or as a soup) topped with cilantro, Thai basil and chilies. This dish is also delicious with kale added in!