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What are the key ingredients for a perfect coconut red curry? The magic starts with beef brisket. This cut becomes tender and juicy as it cooks. Next, we need coconut milk. It adds creaminess and a rich taste. The red curry paste brings heat and depth to the dish. Beef broth keeps everything moist and flavorful. Fish sauce adds umami, and brown sugar balances the spice. Fresh lime juice gives a bright zing. Lastly, colorful bell peppers and snap peas add crunch and nutrients.

New! Coconut Red Curry Drip Beef

Elevate your dinner with Coconut Red Curry Drip Beef, a dish full of rich flavors and easy to make! This guide will walk you through essential ingredients, step-by-step instructions, and tasty variations, ensuring you achieve the perfect balance of taste and texture. Learn how to serve this irresistible curry with jasmine rice or naan. Click through to discover your new favorite recipe and impress your family and friends!
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Ingredients
  

2 lbs beef brisket, trimmed

1 can (13.5 oz) coconut milk

3 tablespoons red curry paste

2 cups beef broth

1 tablespoon fish sauce

1 tablespoon brown sugar

2 tablespoons fresh lime juice

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas

1 bunch green onions, chopped

Fresh cilantro for garnish

Cooked jasmine rice or naan, for serving

Instructions
 

Sear the Beef: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef brisket with salt and pepper. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.

    Prepare the Curry Base: In the same skillet, add the red curry paste and cook for 1-2 minutes until fragrant. Stir in the coconut milk, beef broth, fish sauce, and brown sugar, mixing well to combine.

      Slow Cook the Beef: Return the beef brisket to the skillet, ensuring it’s submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 3 hours, or until the beef is tender and easy to shred.

        Add Vegetables: After 3 hours, stir in the sliced bell peppers and snap peas. Cover and cook for another 30 minutes, allowing the veggies to soften while the beef continues to cook.

          Finishing Touches: Once the beef is cooked, remove it from the sauce and use two forks to shred it into bite-sized pieces. Stir the fresh lime juice into the sauce and adjust seasoning to taste.

            Serve: Return the shredded beef to the sauce, mixing to coat it well. Serve the coconut red curry drip beef over cooked jasmine rice or with naan on the side. Garnish with green onions and fresh cilantro.

              Prep Time: 15 mins | Total Time: 3 hours 45 mins | Servings: 6

                - Presentation Tips: Serve the dish in deep bowls, with sauce drizzled generously over the beef, and a sprinkle of cilantro and green onions for vibrant color. Place a lime wedge on the side for an extra zing!