Description
Coconut Braised Beef is a Thai-inspired one-pot meal that combines tender beef chuck with a fragrant red curry coconut broth. Perfect for cozy nights or special occasions, this dish features bold flavors and a creamy sauce, complemented by fresh herbs and lime. It’s a hearty, comforting meal that’s as nutritious as it is delicious.
Ingredients
Units
Scale
- 2 pounds beef chuck, cut into large chunks
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup beef stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 makrut lime leaves (or zest of 1 lime)
- 1–2 serrano peppers, sliced
- 3 medium carrots, sliced
- Salt and pepper, to taste
- Fresh cilantro and lime wedges, for garnish
Instructions
- Sear the Beef: Heat vegetable oil in a Dutch oven over medium-high heat. Season beef chunks with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Sauté Aromatics: In the same pot, add onions and cook until softened. Stir in garlic, ginger, and red curry paste, cooking until fragrant.
- Create the Braising Liquid: Pour in coconut milk, beef stock, fish sauce, and brown sugar. Add makrut lime leaves and serrano peppers, stirring to combine.
- Add Beef and Vegetables: Return the seared beef to the pot, along with the carrots. Bring the mixture to a boil, then reduce to a simmer.
- Braise: Cover the pot and simmer on low heat for 2–3 hours, stirring occasionally, until the beef is fork-tender.
- Serve: Remove from heat and let the dish rest for 15–30 minutes. Garnish with fresh cilantro and lime wedges. Serve over steamed jasmine rice or rice noodles.