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    Red Curry Beef

    January 20, 2025

    Beef simmered in creamy Thai red curry is the ultimate foil for cold weather. Fragrant, rich, and a warmly spicy, the dropping temps are no match for this one-pot red curry beef recipe.

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    red curry beef with sweet potatoes, onion and red bell peppers served over rice topped with cilantro and basil
    Photography by Gayle McLeod

    Roast Beef + Red Curry

    You all know that we think that everything tastes better with coconut milk and Thai red curry paste, but we actually got the idea for this red curry beef recipe from our local butcher. We were buying chuck roast, and the butcher casually asked if we’d ever tried roasting a chuck roast in coconut milk and red curry. Shockingly, we hadn’t yet tried pairing our beloved red curry with beef yet! We wasted no time getting that chuck roast into a nice big pot of Thai red curry paste, lemongrass, and creamy coconut milk. The resulting red curry beef was 100% epic — right up there with our other favorite winter slow burn, Slow-Cooker Curry Ramen with Beef! Over the years, we’ve developed ways for you to cook this recipe three ways: in a slow-cooker, on the stove-top, or even in an Instant Pot. Pick your method, and let’s make red curry beef! For more curry magic try our Lamb Curry and our One-Pot Chicken Meatball and Green Curry Rice.

    chuck roast, sweet potatoes, onion, red bell peppers, coconut milk, lemon grass, lime juice and ginger in prep bowls

    Thai Red Beef Curry Ingredients

    • Chuck roast: The same cut of beef you’d use for pot roast and beef stew, chuck roasts are for cooking low-and-slow — they’re the OG one-pot wonder.

    • Coconut milk: Use full fat coconut milk (here and always)

    • Beef stock: Use homemade if you’ve got it, store-bought is fine if you don’t.

    • Red curry paste: We are very loyal to the Mae Ploy brand of Thai red curry paste, and Aroy-D is another popular one, but any Thai red curry paste you love will work. But be aware — they vary quite a bit brand-to-brand in terms of ingredients.

    • Lime: Fresh lime lifts this very rich dish up in the best way!

    • Onions and garlic: Always!

    • Fresh lemongrass: Fresh lemongrass is pretty widely available these days, but if you can’t find lemongrass, it’s OK to skip it.

    • Fresh ginger: This is key to the warm spice that makes this dish so, so dreamy in winter.

    • Sweet potatoes: Cozy and hearty, sweet potatoes are a dream in this red curry beef.

    • Bell peppers: Veggies in the mix mean that this is a true one-pot dinner.

    • Fresh herbs: Cilantro and basil.

    • Thai chilies: these are optional. If you like spicy red curry, add a few fresh chiles! If you prefer a mild red curry, just leave them out. Either way, your red curry beef will be delicious.

    chuck roast seasoned with salt and pepper being browned in olive oil in a pot
    coconut milk, beef stock, red curry paste, lime zest, lime juice, onion, garlic, lemongrass, and ginger being added to a pot
    a seared chuck roast in a red curry sauce cooking in a soup pot
    red curry beef made with coconut milk, red curry paste, lime juice, onion, garlic, lemongrass, and ginger in a pot

    How To Make Red Curry Beef

    1. Brown your chuck roast, about 5 minutes per side.

    2. Make the red curry sauce that your beef will simmer in. Whisk some of the coconut milk, beef stock, red curry paste, lime, onion, garlic, lemongrass and ginger together in the vessel of your choice (slow-cooker, Instant Pot or Dutch oven).

    3. Simmer the chuck roast in the red curry sauce. Simmer times will vary depending on which cooking method you’ve chosen.

    4. When the roast is done—chuck roast is done when it reaches an internal temperature of 160° F—pull it out of the pot and shred the meat using two forks.

    5. Add more coconut milk, stock, sweet potatoes and peppers, and simmer until they’re tender.

    6. Add the shredded braised red curry beef back to the pot, stir and serve!

    red curry beef being shredded in a soup pot
    coconut milk, sweet potatoes and bell peppers cooking in a red curry sauce in a pot

    How To Store + Tips

    • Store leftovers in an airtight container in the fridge for up to 3-4 days. It will be delicious leftover and reheated.

    • You could also opt to freeze any leftovers for up to 2 months.

    • If you’re worried about serving this to kids, leave out the chilies and go easy on the ginger. With lots of white rice, and a somewhat adventurous eater, this meal can be kid friendly.

    a pot of red curry beef made with sweet potatoes, onion, red bell peppers, coconut milk, lemon grass, lime juice and ginger
    red curry beef with sweet potatoes, onion and red bell peppers served over rice topped with cilantro and basil

    How To Serve Red Curry Beef

    red curry beef with sweet potatoes, onion and red bell peppers served over rice topped with cilantro and basil

    More Easy Curry Recipes To Try

    A Delicious Way To Warm Up!

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    Red Curry Beef

    Updated on January 20, 2025

    • Serves:  8
    • Prep Time:  20 min
    • Cook Time:  2 hrs 10 min
    • Calories:  650
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    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.

      chuck roast, sweet potatoes, onion, red bell peppers, coconut milk, lemon grass, lime juice and ginger in prep bowls

    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.

      chuck roast seasoned with salt and pepper being browned in olive oil in a pot

    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.

      red curry beef made with coconut milk, red curry paste, lime juice, onion, garlic, lemongrass, and ginger in a pot

    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.

      coconut milk, sweet potatoes and bell peppers cooking in a red curry sauce in a pot

    5. Serve the curry and vegetables spooned over the cooked rice if using. Top with cilantro, Thai basil, and Thai chilies if desired.

      red curry beef with sweet potatoes, onion and red bell peppers served over rice topped with cilantro and basil

    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 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 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.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 650
    • Protein 39 g
    • Carbohydrates 39 g
    • Total Fat 36 g
    • Dietary Fiber 2 g
    • Cholesterol 89 mg
    • sodium 744 mg
    • Total Sugars 5 g

    Red Curry Beef

    Questions & Reviews

    Join the discussion below.

    or
    • Taylor

      Is there a substitute for lemon grass?

      You can just leave it out. Hope you enjoy Taylor!

    • Tania

      Can I use chicken breast instead?

      Sure! Hope you enjoy!

    • Christine

      I'd like to make this with stewing beef instead. Would you say the slow cooker instructions would be the same? Ingredient amounts too? I wouldn't brown the meat for as long, obviously. Thanks!

      Yeah. That should work! Enjoy.

    • Nevaeh

      Can I use green curry? Do you think the flavors would be good?

      Sure!

    • melissa

      This looks amazing! Would there be a way to make this without a dutch oven? I do not own one.

      You will definitely need an oven safe pot for this recipe.

    • Brett

      Just made this for dinner - it tastes just like something you'd get at a nice Thai restaurant. I made without lemongrass (added extra ginger) otherwise made it as written. It is very simple to make, and the complex flavor would make you think it's more complicated than it is. Will definitely be making again!

      Thanks Brett, we are so glad you loved it!

    • Jack

      Tryed this with some adjustments. As i like carrots and lots of them in red curry.
      Never made asian food in a dutch oven before.... now i question why?!

      This came out quite nicely. Specially with the super soft meat.

      Changes i made aside.
      Added more of the lemon leafes.
      Added two tablespoons of brown palm sugar.
      Added 4 tablespoons of soysauce and fish sauce, took out the salt for it.
      Added some garnishes to my taste, when plated:
      -roasted sesam
      -spring onion
      - some crispy chili oil


      Going to try out more dutch oven recipes with asian food from now on.

      Thanks Jack, we are so happy you enjoyed making this in the dutch oven!

    • Stephanie

      So good. So good.

      Thanks Stephanie, so glad you loved it!

    • jenalys

      Took way longer to cook but absolutely delish! Worth it. I made this for only myself and I've eaten all 2.35 lbs of beef in under a week and I'm an intermittent faster, lol

      WOW! So glad you loved it!

    • Christina

      This was SO good. I had to cook the beef a little longer but it was so worth the wait!

      Thanks Christina, we are so glad you loved it!