Red Curry Beef

Discover the magic of Red Curry Beef: a creamy, spicy dish that's perfect for any occasion. Easy to make and unforgettable in flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings: 6 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

1.5 kg roast beef about 1.5 kg
2 tablespoons olive oil
2 tablespoons all-purpose flour
to taste salt
to taste pepper
500 ml beef broth
400 ml full-fat coconut milk
3 tablespoons soy sauce (or tamari for gluten-free)
3 tablespoons Thai red curry paste
5 cm fresh ginger grated or finely chopped
4 cloves garlic sliced
1 tablespoon sugar
1 tablespoon fish sauce optional

Equipment

Large oven-safe pot or Dutch oven
Tongs for flipping the beef
Two forks for shredding the beef
Wooden spoon for stirring
Optional cooking utensils

Method

Preheat your oven to 180°C (350°F) and season the beef with salt, pepper, and flour.
In a large oven-safe pot, heat olive oil and sear the beef on all sides for about 5 minutes per side.
Lower the heat and make the sauce by mixing beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, and sugar in the pot.
Return the seared beef to the pot, cover, and cook in the oven for 2 hours.
Shred the beef with two forks and return to the sauce; add sliced onions and stir.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 10gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 15mg

Notes

Use high-quality red curry paste for the best flavor. If you prefer a bit of extra depth, toast the curry paste before adding liquids. This dish is perfect for leftovers! Store in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. Try serving it with jasmine rice and garnish with fresh basil and green onions for a pop of color.