Ingredients

The following ingredients have 6 Servings
  • 1 (2½- to 3-pound) chuck roast, fat trimmed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 to 2 (12.5-ounce cans) coconut milk
  • 1 to 4 cups beef stock
  • 1 to 2 tablespoons red curry paste
  • Zest and juice of 1 lime
  • 1 small white onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 6 inch piece lemongrass, tough ends removed, smashed and cut into 1-inch slices
  • 1 (1-inch) piece ginger, peeled and thinly sliced
  • 2 large sweet potatoes, peeled and cubed into 2-inch cubes
  • 2 red bell peppers, cut into matchsticks
  • Chopped fresh cilantro
  • Thinly sliced Thai basil leaves
  • Thinly sliced Thai chilies
  • Cooked rice

Instruction

  • Oven Cook Time: 2 Hours 10 Minutes Preheat the oven to 350°F.Season the beef all over with the salt and pepper
  • Heat the olive oil in a Dutch oven over medium heat
  • Once the oil is glistening, add the meat and cook until browned, about 5 minutes per side
  • Transfer the meat to a plate.Set aside 1 cup of the coconut milk for later use
  • To the Dutch oven, add the remaining cup coconut milk, 1 cup of the beef stock, the red curry paste, lime zest and juice, onion, garlic, lemongrass, and ginger
  • Whisk to combine
  • Bring the mixture to a simmer, then return the meat to the pot along with any collected juices nestling it into the liquid
  • Cover the pot and transfer it to the oven.Cook for about 2 hours, or until the meat is very tender
  • Using tongs or two forks, transfer the meat to a plate and shred it,discarding any large pieces of fat.To the Dutch oven, add the remaining 3 cups beef stock, the reserved 1 cup coconut milk, the sweet potato, and bell pepper
  • Increase the heat to high and bring to a boil, and then reduce the heat to medium low and cook until the sweet potato is just tender, TK minutes
  • Return the shredded beef to the curry and stir to incorporate.Serve the curry as is or spooned over cooked rice
  • Top with cilantro, Thai basil, and/or Thai chilies as desired. Slow Cooker Cook Time: 6 Hours Season the beef all over with the salt and pepper
  • Heat the olive oil in a large skillet over medium heat
  • Once the oil is glistening, add the meat and cook until browned, about 5 minutes per side
  • Transfer the meat to the slow cooker pot.In a small bowl, whisk together 1 cup beef stock and the red curry paste until smooth
  • Add the mixture to the slow cooker pot along with 1 can of the coconut milk, the lime zest and juice, onion, garlic, lemongrass, and ginger
  • Stir to incorporate
  • Cover and cook on high for 3 to 3½ hours
  • Add the sweet potato and bell pepper, cover again, and continue cooking on high for another 2 hours
  • Using tongs or two forks, transfer the meat to a plate and shred it, discarding any large pieces of fat
  • Return the shredded beef to the curry and stir to incorporate
  • Serve the curry as is or spooned over cooked rice or as a soup
  • Top with cilantro, Thai basil, and/or Thai chilies as desired. Instant Pot Cook Time: 90 Minutes Season the beef all over with the salt and pepper
  • Using the saute function, heat the olive oil in the Instant Pot
  • Once the oil is glistening, add the meat and cook until browned, about 7 minutes per side.Add 1 cup of the coconut milk, 1 cup of the beef stock, the red curry paste, lime zest and juice, onion, garlic, lemongrass and ginger
  • Stir to incorporate
  • Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 30 minutes
  • Allow the pressure to release naturally for 10 minutes, then quick release if needed
  • Using tongs or two forks, transfer the beef to a plate
  • Add the sweet potato, red bell pepper, and the remaining cup coconut milk
  • Stir, replace the lid, and cook on high pressure for 10 more minutes
  • Meanwhile, shred the meat, discarding any large pieces of fat
  • When the vegetables are finished cooking, manually release the pressure
  • Return the shredded beef to the curry and stir to incorporate
  • Serve the curry as is or spooned over cooked rice or as a soup
  • Top with cilantro, Thai basil, and/or Thai chilies as desired. Note: Slow cooker & instant pot methods require less liquid, so be sure to follow instructions carefully