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Thai-Inspired Coconut Braised Beef

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This bold, aromatic braise blends tender beef, creamy coconut milk, red curry, and vibrant veggies into one deeply satisfying dish. With hints of lemongrass, ginger, and lime, it’s comforting and exotic all at once — perfect for feeding a hungry crowd.

Ingredients

Scale

2 (3-lb) chuck roasts, fat trimmed

2 tbsp kosher salt

2 tsp freshly cracked black pepper

2 tbsp extra-virgin olive oil

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)

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 to 325°F (160°C).

Sear the beef: Season roasts with salt and pepper. Heat oil in a large Dutch oven. Sear beef in batches until browned on all sides. Set aside.

Build the braise: In the same pot, add onion, garlic, lemongrass, and ginger. Cook 3–4 minutes until fragrant. Stir in curry paste, then add coconut milk, beef stock, lime zest, and juice. Bring to a simmer.

Return beef to pot: Nestle seared roasts into the liquid. Cover and braise in the oven for 2½–3 hours, turning once, until beef is fork-tender.

Add vegetables: Stir in sweet potatoes and bell peppers. Cover and return to oven for another 45 minutes until vegetables are soft.

Serve hot with rice or warm flatbread to soak up the flavorful sauce.

Nutrition

Find it online: https://flavorscroll.com/thai-inspired-coconut-braised-beef/