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Red Curry Beef

red curry beef with sweet potatoes, onion and red bell peppers served over rice topped with cilantro and basil
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  2 hrs 10 min

Ingredients

  • 1 (3-pound) chuck roast, fat trimmed
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 (13.5-ounce) cans coconut milk, shaken
  • 2 cups beef stock
  • 2 tablespoons red curry paste
  • 1 teaspoon lime zest
  • 1 tablespoon freshly squeezed lime juice (from 1 lime)
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 (6-inch) piece lemongrass, tough ends removed, smashed and cut into 1-inch slices
  • 1 (1-inch) piece fresh ginger, peeled and thinly sliced
  • 4 cups cubed sweet potato, (about 2 pounds)
  • 2 large red bell peppers, cut into ½-inch-thick strips

For Serving (optional)

  • Cooked rice
  • Chopped fresh cilantro
  • Thinly sliced Thai basil leaves
  • Thinly sliced Thai chilies

Method

  1. Preheat the oven to 350°F with a rack in the center position.
  2. Season the beef all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is glistening, add the meat and cook until browned all over, about 5 minutes per side. Transfer the beef to a plate.
  3. Set aside 1 cup of the coconut milk for later use. To the Dutch oven, add the remaining coconut milk, 1 cup of the beef stock, the red curry paste, lime zest, lime juice, onion, garlic, lemongrass, and ginger. Whisk to combine. Bring the mixture to a simmer, then return the meat to the pot along with any collected juices nestling it into the liquid. Cover the pot and transfer it to the oven. Cook for about 2-2½ hours, or until the meat is very tender. Using tongs or two forks, transfer the meat to a plate and shred it, discarding any large pieces of fat. Return the shredded beef to the curry and stir to incorporate. Set the pot over high heat.
  4. Add the remaining 1 cup beef stock, reserved 1 cup coconut milk, sweet potato, and bell pepper. Bring to a boil, then reduce the heat to medium-low and cook, simmering, until the sweet potato is tender, about 20 minutes.
  5. Serve the curry and vegetables spooned over the cooked rice if using. Top with cilantro, Thai basil, and Thai chilies if desired.

Notes

Slow Cooker Method

Cook Time: 6 Hours
 

  1. Season the beef all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is glistening, add the meat and cook until browned all over, about 5 minutes per side. Transfer to a slow cooker.
  2. In a small bowl, whisk together 1 cup of the beef stock and the red curry paste until smooth. Add the mixture to the slow cooker pot along with 1 can of coconut milk, ½ cup beef stock, lime zest, lime juice, onion, garlic, lemongrass, and ginger. Stir to incorporate. Cover and cook on high for 3 to 3½ hours.
  3. Add the sweet potato and bell pepper, cover, and continue cooking on high for another 2 hours.
  4. Using tongs or two forks, transfer the meat to a plate and shred it, discarding any large pieces of fat. Return the shredded beef to the curry and stir to incorporate.
  5. Serve the curry and vegetables spooned over the cooked rice if using. Top with cilantro, Thai basil, and Thai chilies if desired.

 

Instant Pot Method

Cook Time: 90 Minutes
 

  1. Season the beef all over with the salt and pepper. Using the saute function, heat the olive oil in the Instant Pot. Once the oil is glistening, add the meat and cook until browned all over, about 7 minutes per side.
  2. Add 1 can of coconut milk, 1½ cups beef stock, the red curry paste, lime zest, lime juice, onion, garlic, lemongrass and ginger. Stir to incorporate. Lock the lid in place, make sure to close the vent valve, and cook on high pressure for 75 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.
  3. Using tongs or two forks, transfer the beef to a plate. Add the sweet potato and bell pepper then stir to combine. Lock the lid in place, and cook on high pressure for 10 more minutes.
  4. Meanwhile, shred the meat, discarding any large pieces of fat. When the vegetables are finished cooking, manually release the pressure. Return the shredded beef to the curry and stir to incorporate.
  5. Serve the curry spooned over the cooked rice, if using. Top with cilantro, Thai basil, and Thai chilies if desired.


Note: Slow cooker & instant pot methods require less liquid, so be sure to follow instructions carefully.