1-Getting started with this Coconut Red Curry Drip Beef is straightforward and fun, even if you’re new to the kitchen. Begin by seasoning the 3-pound chuck roast with kosher salt and freshly cracked black pepper, then brown it in extra-virgin olive oil for about 5 minutes per side in a large pan. This step locks in the flavors and gives the meat a nice crust.

2-Next, reserve 1 cup of coconut milk from the 2 cans and set it aside. In your cooking vessel, mix the remaining coconut milk with beef stock, red curry paste, lime zest, freshly squeezed lime juice, sliced small yellow onion, sliced garlic cloves, sliced fresh lemongrass, and sliced fresh ginger. Bring this mixture to a simmer over medium heat, then add the browned meat, cover, and cook in a 350°F oven for 2 to 2½ hours until the meat is tender.

3-Once done, remove the meat, shred it, and discard any excess fat. Add the reserved 1 cup of coconut milk along with more beef stock, cubed sweet potatoes, and red bell peppers cut into strips. Simmer for about 20 minutes until the vegetables are tender, then stir the shredded beef back in. Serve over cooked rice and garnish with chopped fresh cilantro, Thai basil leaves, and Thai chilies for a complete meal. For those interested in more beef-based recipes, you can explore chuck roast options to vary your cooking adventures.