If you’re craving a dish that feels like a warm hug from the inside out, the Thai-Inspired Coconut Braised Beef Recipe is exactly what you need. This rich yet vibrant meal brings together tender chunks of beef slowly cooked in creamy coconut milk infused with aromatic Thai flavors like lemongrass, ginger, and red curry paste. With every bite, you’ll savor the perfect harmony of spicy, sweet, and tangy notes, making this braised beef a standout for cozy dinners or special gatherings. It’s a dish that speaks comfort and excitement all at once, guaranteed to become a beloved favorite in your kitchen.
Ingredients You’ll Need
Getting together the ingredients for this Thai-Inspired Coconut Braised Beef Recipe is easier than it seems, and each one plays a vital role in building layers of flavor and texture. From the rich coconut milk to the vibrant sweet potatoes and zesty lime, these simple components come together to create something truly extraordinary.
- Chuck roasts (2, 3-lb each): Choose well-marbled beef for the best tenderness and flavor after slow braising.
- Kosher salt (2 tbsp): Essential for seasoning the beef and enhancing all the other flavors throughout cooking.
- Freshly cracked black pepper (2 tsp): Adds just the right amount of subtle heat to complement the curry paste.
- Extra-virgin olive oil (2 tbsp): Perfect for searing the beef to develop a deep, caramelized crust.
- Coconut milk (4 cans, 13.5 oz each): This creamy base carries the Thai flavors and tenderizes the beef perfectly.
- Beef stock (4 cups): Adds depth and a savory backbone to the rich coconut broth.
- Red curry paste (4 tbsp): The star spice blend that brings vibrant heat and complexity.
- Lime zest (2 tsp): Introduces fresh citrus notes to brighten the dish.
- Freshly squeezed lime juice (2 tbsp): Provides a tangy balance to creamy and spicy elements.
- Yellow onions (2 small, thinly sliced): Cook down to sweetness and add aromatic layers.
- Garlic cloves (4, thinly sliced): Infuses warmth and depth throughout the braise.
- Lemongrass (2 pieces, 6-inch each): Adds fragrant citrus undertones that define the Thai character.
- Fresh ginger (2 pieces, 1-inch each, peeled and thinly sliced): Brings a pleasant bite and spice that balances richness.
- Sweet potatoes (8 cups, cubed): Their natural sweetness and tender texture contrast beautifully with the savory beef.
- Red bell peppers (4 large, sliced): Add color, crunch, and a slight sweetness to the finished dish.
How to Make Thai-Inspired Coconut Braised Beef Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F (160°C). This moderate temperature ensures your beef cooks low and slow, making it irresistibly tender while allowing all the aromatic flavors to meld beautifully.
Step 2: Sear the Beef
Generously season your chuck roasts with kosher salt and freshly cracked black pepper. Heat the extra-virgin olive oil in a large Dutch oven, then sear the beef in batches, browning all sides. This caramelization step locks in the juices and builds a deep flavor base that’ll shine throughout the dish. Set the browned beef aside for now.
Step 3: Build the Braise Base
Using the same pot, toss in your sliced onions, garlic, lemongrass, and ginger. Let them cook for 3 to 4 minutes until you can smell the fragrant aromas filling your kitchen. Stir in the red curry paste, allowing its spicy heat to bloom, then pour in the cans of coconut milk, beef stock, lime zest, and freshly squeezed lime juice. Bring this luscious mixture to a gentle simmer.
Step 4: Braise the Beef
Nestle those beautifully seared chuck roasts back into the fragrant liquid. Cover the pot and place it in the oven to braise for about 2½ to 3 hours. Remember to turn the beef once midway through cooking to ensure even tenderness. You’ll know it’s perfect when the meat is fork-tender and infused with the aromatic curry coconut broth.
Step 5: Add Vegetables
Once the beef is nearly there, stir in the cubed sweet potatoes and red bell pepper strips. Cover the pot again and return it to the oven for another 45 minutes. This step softens the vegetables while allowing them to soak up the flavorful braising liquid, adding a bright and slightly sweet contrast to the richness of the dish.
Step 6: Ready to Serve
That’s it! Your Thai-Inspired Coconut Braised Beef Recipe is ready to be enjoyed. Scoop it over steamed jasmine rice or alongside warm flatbread which will soak up every drop of that sensational sauce.
How to Serve Thai-Inspired Coconut Braised Beef Recipe
Garnishes
Adding a few simple garnishes can elevate your Thai-Inspired Coconut Braised Beef Recipe to a whole new level. Fresh cilantro leaves bring an herbal brightness that contrasts wonderfully with the creamy sauce, while a sprinkle of thinly sliced scallions adds both color and a mild onion crunch. For a bit of heat, don’t hesitate to add fresh red chili slices or a drizzle of chili oil.
Side Dishes
This dish pairs beautifully with steamed jasmine rice, which perfectly soaks up the luscious curry sauce. If you’re looking for something a little different, fragrant coconut rice or garlic naan make excellent companions as well. For a refreshing balance, consider serving a simple cucumber salad with a light lime dressing alongside, which cuts through the richness with crisp acidity.
Creative Ways to Present
If you’re serving guests or want to impress at your next dinner party, try plating your Thai-Inspired Coconut Braised Beef Recipe in elegant shallow bowls with a generous spoonful of sauce over the beef and vegetables. Garnish thoughtfully and place a wedge of lime on the side for a fresh squeeze. You can also serve it family-style in the Dutch oven itself at the table, encouraging everyone to ladle their portions and share in the warmth of this comforting dish.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Thai-Inspired Coconut Braised Beef Recipe keep beautifully in an airtight container in the refrigerator for up to 4 days. The beef actually benefits from resting as the flavors deepen even more overnight. Just be sure to cool it completely before sealing.
Freezing
If you want to keep this dish handy for a longer time, it freezes really well. Portion the beef, vegetables, and sauce into freezer-safe containers or bags, leaving a little headspace for expansion. Store for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Reheat your Thai-Inspired Coconut Braised Beef Recipe gently on the stovetop over low to medium heat, stirring occasionally. Adding a splash of beef stock or water can help loosen the sauce if it has thickened too much. Alternatively, the microwave works in a pinch, but stirring halfway through is key for even warmth and retaining that luscious texture.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast works best due to its marbling and tenderness after slow cooking, you can also use brisket or short ribs. Just be mindful that cooking times may vary slightly.
Is red curry paste very spicy?
Red curry paste offers a moderate heat level with fragrant, complex flavors. If you prefer milder dishes, start with less curry paste and adjust to your taste as the dish simmers.
Can I make this recipe in a slow cooker?
Yes! After searing the beef and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the beef is tender and flavors meld perfectly.
What can I substitute for coconut milk if I have a dietary restriction?
Coconut milk is key for the creamy, authentic flavor in this recipe, but you could try a dairy-free cream alternative or a mix of cashew cream and broth. Keep in mind this will alter the unique taste somewhat.
How do I know when the beef is done braising?
When the beef is fork-tender and easily pulls apart, it’s perfectly braised. The connective tissues should have fully broken down, leaving you with melt-in-your-mouth meat.
Final Thoughts
This Thai-Inspired Coconut Braised Beef Recipe is a beautiful way to bring the cozy depth of slow-cooked beef together with the bright, exotic flavors of Thai cuisine. It’s a dish that invites lingering at the table, sharing stories, and savoring comfort in every bite. I can’t wait for you to try it and make it a new favorite that warms your heart and home.
Print
Thai-Inspired Coconut Braised Beef Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Braising
- Cuisine: Thai
Description
This Thai-Inspired Coconut Braised Beef recipe features tender chuck roasts slow-cooked in a fragrant blend of coconut milk, red curry paste, lemongrass, and lime. The dish is enriched with sweet potatoes and red bell peppers, creating a hearty, aromatic, and flavorful meal perfect to serve with rice or warm flatbread.
Ingredients
Beef and Seasoning
- 2 (3-lb) chuck roasts, fat trimmed
- 2 tbsp kosher salt
- 2 tsp freshly cracked black pepper
- 2 tbsp extra-virgin olive oil
Braising Liquid
- 4 (13.5-oz) cans coconut milk, shaken
- 4 cups beef stock
- 4 tbsp red curry paste
- 2 tsp lime zest
- 2 tbsp freshly squeezed lime juice (from 2 limes)
Aromatics and Vegetables
- 2 small yellow onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 (6-inch) pieces lemongrass, tough ends removed, smashed and cut into 1-inch slices
- 2 (1-inch) pieces fresh ginger, peeled and thinly sliced
- 8 cups cubed sweet potatoes (about 4 lbs)
- 4 large red bell peppers, sliced into ½-inch-thick strips
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow braising.
- Sear the Beef: Season the chuck roasts generously with kosher salt and freshly cracked black pepper. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until each side is browned evenly. Remove and set aside.
- Prepare the Braising Base: In the same Dutch oven, add the sliced onions, garlic, lemongrass, and ginger. Cook for 3 to 4 minutes until fragrant and softened. Stir in the red curry paste, allowing it to bloom in the aromatics. Then add the coconut milk, beef stock, lime zest, and lime juice, stirring to combine. Bring the mixture to a gentle simmer.
- Braise the Beef: Nestle the seared chuck roasts back into the pot with the braising liquid. Cover the Dutch oven with its lid and place it in the preheated oven. Braise for 2½ to 3 hours, turning the meat once halfway through, until the beef becomes fork-tender.
- Add Vegetables: Remove the Dutch oven from the oven briefly and stir in the cubed sweet potatoes and sliced red bell peppers. Cover again and return to the oven for an additional 45 minutes, until the vegetables are soft and infused with the braising flavors.
- Serve: Serve the coconut braised beef hot, accompanied by steamed rice or warm flatbread to soak up the richly flavored sauce.
Notes
- For a more intense flavor, you can marinate the beef in the salt, pepper, and some curry paste for 1 hour before searing.
- If you don’t have a Dutch oven, use a large oven-safe heavy pot with a lid.
- Leftovers can be refrigerated for up to 3 days and reheat well, allowing flavors to deepen.
- Adjust the level of heat by varying the amount of red curry paste according to your preference.
- Use full-fat coconut milk for a creamier texture and richer flavor.
