Coconut Braised Beef Red Curry

Servings

6 servings

Quick Stats

3.5–4 hrs • Slow Cook • Base: 6 servings

Ingredients

• 1kg beef chuck, cut into 3–4cm chunks, against the grain
• 2.5 tbsp oil, for searing
• 3.5 tbsp red curry paste
• 800ml coconut milk (2 cans), cream skimmed off and reserved separately
• 0.5 cup beef stock or water
• 2.5 garlic cloves, minced
• 1 onion, sliced, optional
• 1 stalk lemongrass, bruised
• 2 spring onions, sliced, optional
• 2 tbsp fish sauce
• 1.5 tbsp palm sugar (or brown sugar)
• 1 lime
• 1 handful green beans, trimmed
• Rice, to serve
• Sliced red chilli, coriander, spring onion greens, toasted peanuts or crispy shallots, to serve

Method

1. Sear the beef:
   Sear the beef chunks in oil, in batches, without crowding the pan. Set aside.
2. Fry the paste:
   In the same pot, add the skimmed coconut cream and curry paste. Fry until fragrant and the oil separates out.
3. Cook the aromatics:
   Add the garlic (and onion if using), and cook until softened and lightly golden — don't let the garlic burn.
4. Toast the lemongrass:
   Add the bruised lemongrass and toast for about a minute to release its oils.
5. Combine:
   Return the beef to the pot, then add the remaining coconut milk and the stock.
6. Slow cook:
   Cover and slow cook: 3 to 4 hours on low in a slow cooker, or in a covered oven at 150°C/300°F, until the beef is fork-tender.
7. Add the beans:
   Add the green beans in the last 20 to 30 minutes of cooking.
8. Season:
   In the same final 20 to 30 minutes, stir in the fish sauce, palm sugar and lime juice. Taste and adjust the balance of salty, sweet and sour.
9. Serve:
   Serve over rice, topped with sliced red chilli, coriander, spring onion greens, and toasted peanuts or crispy shallots.

Approx Nutrition (per serve)

• Protein: 35–40g
• Calories: 550–650 kcal
• High in: iron, B12 and healthy fats from coconut milk

Swaps & Additions

• Vegetables: add carrots or potatoes alongside the beef for a heartier dish.
• No slow cooker? braise covered in a pot on the stovetop over the lowest heat for the same amount of time, stirring occasionally.
• Heat level: add extra curry paste or fresh chilli for more spice.
• Brightness: don't skip the lime at the end — it balances the richness of the coconut milk.

Related Recipes

• Panang Curry — a quicker coconut curry made with chicken.
• Beef Ragù — another slow-braised beef option, Italian-style.