Thai Coconut Braised Beef

Ingredients

• 900 g braising beef steak (Cut into large chunks; chuck or another stewing cut works well.)
• 1 tbsp neutral cooking oil (For searing the beef and sautéing the aromatics.)
• 2 shallot (Finely sliced or chopped.)
• 4 cloves garlic (Minced.)
• 1 tbsp fresh ginger (Finely grated or minced.)
• 3 tbsp Thai red curry paste (Adjust to taste; curry paste brands vary in heat and saltiness.)
• 500 ml chicken bone broth (Use enough to mostly surround the beef during braising.)
• 4 makrut lime leaves (Also known as kaffir lime leaves; lightly crushed or torn.)
• 400 ml full-fat coconut milk (Stir well before using.)
• 2 tbsp lime juice (Add at the end and adjust to taste.)
• 20 g Thai basil (Leaves picked; add as a finishing herb.)
• 40 g roasted peanuts (Roughly chopped, for serving.)
• salt (To taste; broth and curry paste may already be salty.)

Steps

1. 1

   Pat the beef dry and cut it into large, even chunks. Season lightly with salt, keeping in mind that the curry paste and broth may already contain salt.

2. 2

   Heat the oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Add the beef in batches so the pieces are not crowded, and sear until deeply browned on several sides. Transfer the browned beef to a plate.

3. 3

   Reduce the heat to medium. Add the shallot to the same pot and sauté for several minutes, stirring to loosen browned bits, until softened and lightly golden.

4. 4

   Add the garlic and ginger. Cook for about 1 minute, stirring continuously, until fragrant but not browned.

5. 5

   Add the Thai red curry paste. Stir it into the aromatics and cook for 1–2 minutes so the paste becomes fragrant and coats the bottom of the pot.

6. 6

   Return the seared beef and any accumulated juices to the pot. Pour in the chicken bone broth and add the makrut lime leaves. Stir and scrape the bottom of the pot to release any remaining browned fond.

7. 7

   Bring the liquid to a gentle simmer. Cover the pot and braise over low heat for about 2½ hours, or until the beef is very tender and pulls apart easily with a fork. Check occasionally and maintain a gentle simmer rather than a vigorous boil.

8. 8

   Add the coconut milk and stir it into the braising liquid. Continue simmering uncovered for about 5–10 minutes, until the sauce is hot and slightly thickened.

9. 9

   Add the lime juice and Thai basil. Stir gently and taste, adjusting the seasoning or lime juice as needed.

10. 10

    Serve the tender beef with plenty of the coconut sauce spooned over it. Finish with the roasted peanuts and additional Thai basil if desired.

Notes

The transcript does not provide exact ingredient quantities, so amounts are estimated for four servings. The source states approximately 670 calories and 43 g protein per serving. This dish is suitable for meal prep; cool promptly, refrigerate, and reheat gently until piping hot.

Nutrition per serving

• main
• braised
• slow-cooked
• Thai-inspired
• high-protein
• meal-prep
• dairy-free
• gluten-free