This Thai red curry beef is so delicious! Cubed bottom roasted is browned and simmered in a red curry coconut broth until it reaches tender amazingness!

This is a one-pot gem of a recipe that has a special spot in my recipe repertoire.

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Thai red curry beef is just a simple stew of sorts that isn’t gussied up with a ton of different vegetables, which I LOVE, and the sauce couldn’t be any more scrumptious. The red curry sauce is built layer by layer starting with the caramelized browned bits from browning the cubed roast, then in goes the always trusty onion-garlic combination and after that it’s the red curry paste, coconut milk and so on. This bowl of goodness is nothing short of amazing.

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So I hate to do it but I have to break the bad news to you… this is not a 3o-minute meal. You will also have to endure significant torture of inhaling its intoxicating aroma as it bubbles away on the stove for hours, only to store it in the fridge overnight. I’ll explain more on that a little later. The good news? There isn’t a long list of ingredients and it’s pretty darn easy to whip up. And I kid you not; I feasted on this for lunch for several days afterwards and it tasted better and better each day.

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The more prep you get done and out of the way the better. So start this party off with dicing up 1 heaping cup of yellow onions.

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Mince the heck out of 4 cloves of fresh garlic.

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Measure a heaping quarter cup of Thai red curry paste…

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Two tablespoons fish sauce…

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Then you’ll also need the juice of a big fat lime or 2 tablespoons.

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Two tablespoons of dark brown sugar…

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And two cans of coconut milk; one light and one regular. Lots of two’s in this recipe.

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Once all that chopping, measuring and prep work is done and out of the way it’s time to work on the roast. I took this 2-1/2 pound bottom round roast out of the fridge about 30 minutes prior.

Why bottom round? Well I’ve become friends with the employees at my grocery store and well, once I asked the butcher “what’s the best meat for cooking in stews for long periods of time?”… he told me bottom round. He’s right on.

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Cut it width-wise into 1 inch hunks…

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Pull the thin layer of fat off each piece…

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… then cut the roast into 1 inch cubes.

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Toss into a bowl with 3/4 teaspoon of kosher salt and coarse black pepper.

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Toss to coat evenly.

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Add 1 tablespoon of light olive oil into a large Dutch oven and heat over medium-high.

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Working in batches sear all sides of the beef for 2 to 3 minutes…

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…or until beautifully browned.

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Transfer the glorious beef to a clean dish and repeat until the entire bowl of cubed roast has been browned.

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To the remaining fat in the pot, add the diced onion.

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Cook for 5-6 minutes or until the onions are soft.

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Add in the fresh garlic and cook for a minute.

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Add in the red curry paste…

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Stir it into the onions, scraping up the browned bits on the bottom of the pot and cooking until fragrant.

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Pour in the light coconut milk…

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…then the regular coconut milk…

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Lastly pour in the fish sauce…

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…lime juice…

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…and brown sugar.

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Stir, add the browned roast back in, bring to a bubble and reduce the heat to low…

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Cover and simmer for 2-1/2 hours or until the beef is fork tender.

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Once the Thai beef curry is cooked, pour it into a heat-safe container. Use a large spoon and skim 90 percent of the fat off of the top. Cover and refrigerate overnight. I know this seems like such a pain… but the ingredients in the sauce with meld even more so, intensifying and making it even more luscious.

What IF by some reason you cannot wait? Add in the drained bamboo shoots, kill the heat… allowing the sauce to cool a bit so the sauce will thicken and also so you are able to skim off the fat that rises to the top. It’s still tasty, but I prefer to wait until the next day where it is positively to die for.

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Reheat in a large saucepan until bubbly and serve the Thai Red Curry Beef over jasmine rice with torn fresh cilantro and a squeeze of lime.

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I have no words to express how unbelievably delicious this Thai Red Curry Beef  is. I ate this by the forkful, scooped some onto homemade naan and devoured it. Maybe I moaned and sighed (out loud) with joy after every single scrumptious bite. Maybe.

There is no doubt in my mind that you will love this dish too.

 

Enjoy! And if you give this Thai Red Curry Beef recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Thai Red Curry Beef
Yield: 4 to 6

Thai Red Curry Beef

Cubed bottom roasted is browned and simmered in a red curry coconut broth until it reaches amazingness.

Prep Time 35 minutes
Cook Time 2 hours
Additional Time 25 minutes
Total Time 3 hours

Ingredients

  • 2-1/2 pound bottom round roast, cut into 1-inch cubes
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • olive oil
  • 1 cup (heaping) finely diced yellow onion
  • 4 cloves fresh garlic, minced
  • 1/4 (heaping) cup Thai red curry paste
  • 1 (15 ounce) can light coconut milk
  • 1 (15 ounce) can regular unsweetened coconut Milk
  • 2 tablespoons fish sauce
  • 2 tablespoons dark brown sugar
  • juice of 1 lime (or about 2 tablespoons)
  • 1 (8 ounce) can bamboo shoots, drained

Instructions

  1. In a large bowl toss the cubed bottom round roast with salt and pepper.
  2. Add 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the cubed roast pieces on all sides, adding more olive oil if needed. Transfer browned beef to a clean dish and repeat with the remaining pieces.
  3. Add the onions to the remaining fat in the pot and cook for 5 to 6 minutes until soft. Add in the garlic and cook for 1 minute. Add the red curry paste, stir and scrape up the browned bits on the bottom of the pot.
  4. Pour in both cans of coconut milk, fish sauce, lime juice and brown sugar. Add the beef back in, stir and bring to a bubble. Cover, leaving the lid cracked a bit, reduce the heat to low and simmer for 2-1/2 hours.
  5. Carefully transfer the red curry beef to a heat-safe container. Skim off 90 percent of the fat and cool before covering and refrigerating over night.
  6. Add the Thai red curry beef and 1 can of drained bamboo shoots to a large sauce pan and reheat over medium heat until hot and bubbly.
  7. Serve over Jasmine rice with torn fresh cilantro and a squeeze of fresh lime juice.

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