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Red Curry Beef

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 2 hrs 10 min
  • Calories: 573
coconut milk with beef stock, red curry paste, lime zest, onion, garlic, lemon grass and chuck roast beef in a pot

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

A Roast Beef + Red Curry Revelation: AKA The Butcher Knows Best

You all know that we think that everything tastes better with a little coconut milk and red curry paste, but we actually got the idea from our local butcher. We happened to be picking up a few chuck roasts—they were on sale, so yes, a couple!—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! Well, we wasted no time getting that beef roast into a nice big pot of Thai red curry paste, lemongrass, and lots of coconut milk. We even tossed in a few sweet potatoes for good measure and boy oh boy. The resulting red curry roast beef was 100% epic. So here it is, friends! One of the best, beefy, cool weather recipes we’ve ever cooked up.

coconut milk with beef stock, red curry paste, lime zest, onion, garlic, lemon grass and chuck roast beef in a pot

Thai Red Beef Curry: One-Pot Comfort

Hearty, filling, creamy, loaded with warming ginger, onions and garlic, this dish is an absolute miracle. It’s also low-carb, and cooks in one-pot for easy clean up. Plus, nothing about this recipe is very fussy. You’ll need a little time—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:

  • Olive oil
  • Chuck roast
  • Coconut milk
  • Beef stock
  • Red curry paste
  • Lime
  • Onion
  • Garlic
  • Fresh lemongrass—it is pretty widely available these days, but if you can’t find lemongrass, it’s OK to skip it.
  • Fresh ginger
  • Sweet potatoes
  • Bell peppers
  • Fresh cilantro
  • Fresh basil
  • Thai chilies—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.
coconut milk with beef stock, red curry paste, lime zest, onion, garlic and chuck roast beef in a bow with a linen

How To Make Red Curry Beef

For this red curry beef, we’re calling for a chuck roast. 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:

  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 a Dutch oven and give it a little simmer.
  3. Nestle the browned chuck roast into that creamy curry sauce and pop the whole thing in the oven to cook, covered, for about two hours. Low and slow!
  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. Make the curry sauce-y again, and add veggies! Pour in more coconut milk and beef stock and simmer the sweet potatoes and peppers until they’re tender.
  6. Add the beef back to the pot, stir and serve!
chuck roast Beef in Red Curry with sweet potatoes, ginger, lemongrass, onion, stock, and cilantro in a pot

Tools You’ll Need

More Red Curry Recipes To Try

Once you start making red curry at home, it’s hard to stop—take it from us! But anyway, why would you want to stop? You’re on a roll, keep going! Here are a few red curry recipes we know you’ll love:

coconut milk with beef stock, red curry paste, lime zest, onion, garlic, lemon grass and chuck roast beef in a pot
coconut milk with beef stock, red curry paste, lime zest, onion, garlic, lemon grass and chuck roast beef in a pot

A Delicious Way To Warm Up!

Try this red curry beef recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Red Curry Beef

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 2 hrs 10 min
  • Calories: 573

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
  • 1 Lime, zest and juice
  • 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, peeled and thinly sliced
  • 2 Large sweet potatoes peeled and cubed into 2-inch cubes
  • 2 Red bell peppers, julienned
  • Cilantro
  • Basil, thinly sliced
  • Thai chilies, thinly sliced, optional

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 on a plate.
  3. 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.
  4. Remove the cooked roast onto a plate and shred it using two forks discarding any large pieces of fat.
  5. 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.
  6. Serve over rice or as a soup. Top with cilantro, Thai basil and chilies.