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Simple Recipes for Every Day

Red Curry Beef

coconut milk with beef stock, red curry paste, lime zest, onion, garlic, lemon grass and chuck roast beef in a pot
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  2 hrs 10 min

Ingredients

  • 1 (2½- to 3-pound) chuck roast, fat trimmed
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 to 2 (12.5-ounce cans) coconut milk
  • 2 cups beef stock
  • 1 to 2 tablespoons red curry paste
  • Zest and juice of 1 lime
  • 1 small white 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 ginger, peeled and thinly sliced
  • 2 large sweet potatoes, peeled and cubed into 2-inch cubes
  • 2 red bell peppers, cut into matchsticks

For Serving

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

Method

Oven

Cook Time: 2 Hours 10 Minutes

  1. Preheat the oven to 350°F.

  2. Season the beef all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium heat. Once the oil is glistening, add the meat and cook until browned, about 5 minutes per side. Transfer the meat to a plate.

  3. Set aside 1 cup of the coconut milk for later use. To the Dutch oven, add the remaining cup coconut milk, 1 cup of the beef stock, the red curry paste, lime zest and 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 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.

  4. To the Dutch oven, add the remaining cup of beef stock, the reserved 1 cup coconut milk, the sweet potato, and bell pepper. Increase the heat to high and bring to a boil, and then reduce the heat to medium low and cook until the sweet potato is just tender, 20 minutes.

  5. Serve the curry as is or spooned over cooked rice. Top with cilantro, Thai basil, and/or Thai chilies as desired.


Slow Cooker

Cook Time: 6 Hours

  1. Season the beef all over with the salt and pepper. Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the meat and cook until browned, about 5 minutes per side. Transfer the meat to the slow cooker pot.

  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 the coconut milk, 1 cup of the beef stock, the lime zest and 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 again, 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 as is or spooned over cooked rice or as a soup. Top with cilantro, Thai basil, and/or Thai chilies as desired.


Instant Pot

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, about 7 minutes per side.

  2. Add 1 cup of the coconut milk, 1 cup of the beef stock, the red curry paste, lime zest and juice, onion, garlic, lemongrass and ginger. Stir to incorporate. Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 30 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, red bell pepper, and the remaining cup coconut milk. Stir, replace the lid, 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 as is or spooned over cooked rice or as a soup. Top with cilantro, Thai basil, and/or Thai chilies as desired.


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