Red Curry Beef

Add some chilies Make sure to peel Sweet potatos

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Step 1

Preheat oven to 350°F

Step 2

In a large dutch oven heat olive oil over medium heat. Season the roast with salt and pepper and add to dutch oven allowing to brown on both sides. (about 5 minutes per side). Remove roast from dutch oven and set aside on a plate.

Step 3

Reserve one cup of coconut milk for later use. Add the remaining coconut milk, 1 cup of the beef stock, red curry paste, lime zest and juice, onion, garlic, lemongrass and ginger to the dutch oven, whisking to combine all ingredients. Bring coconut mixture to a simmer and add the chuck roast back into the pot. Cover the pot with a lid and place it in oven for 2 hours.

Step 4

Remove the cooked roast onto a plate and shred it using two forks discarding any large pieces of fat.

Step 5

Add to the pot the remaining 1 cup of coconut milk, remaining 3 cups of beef stock, sweet potatoes and peppers. Bring the liquid to a boil and then turn down to a heavy simmer until the sweet potatoes are just tender. Add shredded beef back into the curry and stir until mixed through.

Step 6

Serve over cooked rice or as a soup. Top with cilantro, Thai basil and chilies.

Step 7

To make this red curry beef in a slow-cooker: We recommend using only 1 (14 oz) can of coconut milk and only 2 cups of beef stock when cooking in the slow-cooker. To begin, set your slow-cooker on HIGH while you prepare the roast on the stove. In a large skillet, heat the oil on high heat, until it glistens. Season the roast all over with the salt. Brown the beef in the oil on both sides, about 10 minutes total. Move the roast to the slow-cooker. In a small bowl, stir the curry paste into 1 cup of beef stock until smooth. Add it to the slow-cooker along with the onions, garlic, ginger, lemongrass, 1 can of coconut milk, remaining cup of beef stock, pepper, lime zest and juice. With the slow-cooker on HIGH, cook for 3-3.5 hours. Add the sweet potatoes and bell peppers to the slow-cooker and cook on HIGH for another 2 hours. Move the cooked roast onto a plate and shred it using two forks, discarding any large pieces of fat. Add shredded beef back into the curry and stir until mixed through. Serve over cooked rice or as a soup. Top with cilantro, Thai basil and chilies.

Step 8

To make this red curry beef in an Instant Pot: We recommend using only 1 (14 oz) can coconut milk and only 1 cup of beef stock when cooking in the Instant Pot. Turn the Instant Pot to sauté mode and heat oil until the screen displays HOT. Season the roast all over with the salt. Brown the roast on both sides, about 14 minutes total. Add the pepper, ½ of the coconut milk, beef stock, red curry paste, lime zest and juice, onion, garlic, lemongrass and ginger to the Instant Pot, stir to combine. Seal the lid on the Instant Pot and set to pressure cook for 30 minutes. When the time is up, naturally release the steam for 10 minutes and then manually release the remaining pressure. Move the beef from the Instant Pot to a large plate. Add the sweet potatoes, bell peppers and remaining coconut milk to the Instant Pot. Stir, replace the lid and set to pressure cook for another 10 minutes. While the vegetables cook, shred the beef with two forks, discarding any large pieces of fat. When the vegetables are done, manually release the pressure. Add shredded beef back to the pot and stir until mixed through. Serve over cooked rice or as a soup. Top with cilantro, Thai basil and chilies.