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Coconut red curry drip beef is a rich and tasty dish. It features tender chunks of beef in a creamy coconut sauce. The flavors come from the red curry paste, garlic, and ginger. This dish is comforting and full of exciting tastes.

New! Coconut Red Curry Drip Beef

Discover the irresistible flavor of Coconut Red Curry Drip Beef, a dish that's sure to become your new favorite! This recipe features tender beef simmered in a creamy coconut sauce bursting with spices, making it a delightful comfort food. Perfect for busy nights, you can slow-cook it for an easy meal filled with rich tastes. Click through for detailed cooking instructions and tips on serving to make this tasty delight a hit at your table!
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Ingredients
  

2 lbs beef brisket, trimmed and cut into large chunks

1 cup coconut milk

1 cup beef broth

3 tablespoons red curry paste

1 tablespoon fish sauce

2 tablespoons brown sugar

1 tablespoon lime juice

1 medium onion, thinly sliced

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup baby spinach

Salt and pepper to taste

Cooked jasmine rice, for serving

Fresh cilantro, for garnish

Instructions
 

Prepare the Beef: Season the beef chunks with salt and pepper. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the beef in batches, searing until browned on all sides. Remove and set aside.

    Sauté Aromatics: In the same pot, add the sliced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Create the Curry Base: Add the red curry paste to the pot and cook for a couple of minutes, stirring frequently to meld the flavors.

        Combine Ingredients: Pour in the coconut milk and beef broth, stirring well to combine. Add the fish sauce and brown sugar, mixing until the sugar dissolves.

          Cook the Beef: Return the seared beef to the pot, bringing the mixture to a gentle simmer. Cover and let it cook on low heat for 2.5 to 3 hours, or until the beef is tender and easily shredded.

            Finish the Dish: About 10 minutes before serving, stir in the lime juice, sliced bell pepper, and baby spinach. Cook until the spinach has wilted and the bell pepper is slightly tender.

              Serve: Removing from heat, shred the beef directly in the sauce for a drip effect. Serve over a bed of jasmine rice and garnish with fresh cilantro.

                Prep Time, Total Time, Servings: 15 mins | 3 hours 15 mins | 6 servings

                  - Presentation Tips: Serve the dish in deep bowls, allowing the aromatic sauce to pool around the rice. Garnish with extra cilantro and lime wedges for a pop of color.