Coconut Red Curry Drip Beef Recipe
Welcome to your new favorite meal. This Coconut Red Curry Drip Beef Recipe is amazing.
Ingredients
- 3 pounds of beef chuck roast.
- 2 cans of full-fat coconut milk.
- 4 tablespoons of red curry paste.
- 3 tablespoons of brown sugar.
- 2 tablespoons of soy sauce.
- 1 tablespoon of fresh grated ginger.
- 4 cloves of minced garlic.
- 1 lime juiced.
- 1 teaspoon of salt.
- Half a cup of fresh cilantro.
Instructions
Prep the Beef
- First, take your beef out of the fridge. Cut the beef into large chunks. Remove any very large pieces of fat. Pat the meat dry with paper towels.
Mix the Curry Base
- Get your large mixing bowl ready. Pour in the coconut milk and curry paste. Add the sugar, soy sauce, ginger, and garlic. Whisk it until it is smooth and red.
Combine in the Pot
- Place the beef chunks into your slow cooker. Pour the red curry mixture over the beef. Make sure every piece of meat is covered. Add a pinch of salt now.
Slow Cook the Meat
- Set your slow cooker to low heat. Let it cook for eight hours. The beef must become very tender. It should fall apart with a fork.
Shred the Beef
- Take the beef out of the pot carefully. Use two forks to shred the meat. Put the shredded beef back into the sauce. This lets it soak up the flavor.
Final Touch
- Add the fresh lime juice to the pot. Stir in the chopped cilantro right before serving. This adds a bright, fresh taste.
Notes
- Use full-fat coconut milk for the best sauce.
- Low-fat milk makes the sauce too thin.
- Do not rush the cooking time.
- Slow cooking makes the beef very soft.
- If you like spice, add extra curry paste.
- Taste the sauce before you finish.
- You can add more salt if needed.
- Serve it with jasmine rice to soak up sauce.
- The rice balances the rich coconut flavors perfectly.
- You can also add some sliced red peppers.
- They add a nice crunch and color.