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–+ servings
Coconut Curry Beef

Coconut Curry Beef

Discover the rich and aromatic flavors of Coconut Curry Beef, a comforting dish perfect for any occasion. Easy to make and packed with bold spices.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 5 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.2–1.4 kg beef roast
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons flour
  • 250 ml beef broth
  • 2 cans (400 ml each) coconut milk well shaken
  • 60 ml soy sauce
  • 115 g Thai red curry paste homemade or store-bought
  • 4 cm fresh ginger peeled and grated or finely chopped
  • 6 cloves garlic minced or grated
  • 3 teaspoons sugar
  • 1 tablespoon fish sauce
  • ½ large onion thinly sliced

Equipment

  • Oven-safe pot or Dutch oven
  • Wooden spoon or spatula
  • Two forks for shredding
  • Sharp knife and cutting board

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Season the beef roast generously with salt and pepper, then dust lightly with flour.
  3. Heat olive oil in a large oven-safe pot over medium-high heat and sear the beef on all sides for about 5 minutes per side until deep brown.
  4. Remove the beef and set it aside; lower the heat to medium-low.
  5. Pour in the beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, sugar, and fish sauce, stirring until the curry paste dissolves.
  6. Return the beef to the pot, cover it, and place it in the oven.
  7. After two hours, remove the pot and shred the beef into bite-sized pieces using two forks.
  8. Skim off excess fat from the sauce if desired, return the shredded beef to the pot, and add sliced onions.
  9. Simmer everything for another 5 minutes before serving.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 20mg

Notes

For the best flavor, use high-quality curry paste. If sensitive to spice, use half the recommended amount of curry paste and adjust to taste. This dish stores well; leftovers can be kept in the fridge for up to 4 days or frozen for up to 3 months. Customize by adding vegetables like carrots or bell peppers during the last hour of cooking for extra nutrition. Optionally serve with rice, noodles, or gluten-free alternatives like quinoa or cauliflower rice. Enjoy garnished with fresh cilantro, lime wedges, and a sprinkle of toasted sesame seeds!
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