Red Curry Beef

Slow-cook your way to tender perfection with this Red Curry Beef recipe. Rich coconut milk meets bold spices for a comforting yet exotic dish. Ideal for busy weeknights or special occasions.

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Prep Time 15

Cook Time 2 10

Total Time 2 25

Servings: 4 people

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tablespoons olive oil
1.2-1.4 kg beef roast
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons flour
250 ml beef broth
2 cans (400 ml each) coconut milk shaken well
60 ml soy sauce
115 g red curry paste (homemade or store-bought)
4 cm fresh ginger peeled and grated
6 cloves garlic sliced
3 teaspoons sugar
1 tablespoon fish sauce
1 large onion thinly sliced
1 jalapeño pepper optional sliced
1 teaspoon lemongrass paste optional

Equipment

Dutch oven or heavy oven-safe pot with lid
Tongs or spatula for flipping the beef
Measuring spoons and cups

Method

Preheat your oven to 180°C (350°F).
In a large Dutch oven, heat the olive oil over medium-high heat.
Season the beef roast with salt and pepper, then coat it lightly with flour.
Sear the beef on all sides until golden brown, about 5 minutes per side.
Lower the heat to medium-low and add the beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, sugar, and fish sauce to the pot.
Stir until smooth and fragrant, then return the beef to the pot and cover tightly.
Place the pot in the oven and let cook for 2 hours.
Remove the pot from the oven and shred the beef directly into the sauce.
If there's excess fat, skim it off and add the sliced onions and optional peppers.
Let the mixture sit for 5 minutes, then serve hot over steamed rice or noodles.

Nutrition

Calories: 400kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Feel free to adjust the heat level by adding more or less red curry paste. Leftovers will keep well in the fridge for up to 3 days or can be frozen for 3 months. For a lighter version, consider swapping beef for chicken or tofu. Don’t skip the searing step—it locks in flavor and improves the dish significantly!