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Sear the chuck roast in an Instant Pot on the 'Saute' setting until browned on all sides. If using a Dutch oven, sear on medium heat. Remove the seared meat and set it aside.

Add the garlic, dry ginger, lemongrass, serrano, and turmeric to the pot. Sauté for 2-3 minutes until fragrant.

Stir in the fish sauce, brown sugar, and red Thai curry paste. Cook for another 1-2 minutes, stirring constantly.

Pour in 2 cups of water and return the seared beef to the pot.

If using an Instant Pot, secure the lid and cook on the 'Pressure Cook' setting for 45 minutes. If using a Dutch oven, bring to a simmer, then cover and cook on low heat for 2 1/2 to 3 hours, or until the beef is very tender.

Once the beef is tender, stir in the can of full fat coconut milk.

If using an Instant Pot, switch back to the 'Saute' setting and simmer for 15-25 minutes, or until the sauce has reduced and thickened to your desired consistency. If using a Dutch oven, simmer uncovered on medium-low heat until the sauce thickens.

Serve the Coconut Lemongrass Beef hot with cooked rice. Garnish with fresh cilantro, sliced chile, and lime wedges.


Sear the chuck roast in an Instant Pot on the 'Saute' setting until browned on all sides. If using a Dutch oven, sear on medium heat. Remove the seared meat and set it aside.

Add the garlic, dry ginger, lemongrass, serrano, and turmeric to the pot. Sauté for 2-3 minutes until fragrant.

Stir in the fish sauce, brown sugar, and red Thai curry paste. Cook for another 1-2 minutes, stirring constantly.

Pour in 2 cups of water and return the seared beef to the pot.

If using an Instant Pot, secure the lid and cook on the 'Pressure Cook' setting for 45 minutes. If using a Dutch oven, bring to a simmer, then cover and cook on low heat for 2 1/2 to 3 hours, or until the beef is very tender.

Once the beef is tender, stir in the can of full fat coconut milk.

If using an Instant Pot, switch back to the 'Saute' setting and simmer for 15-25 minutes, or until the sauce has reduced and thickened to your desired consistency. If using a Dutch oven, simmer uncovered on medium-low heat until the sauce thickens.

Serve the Coconut Lemongrass Beef hot with cooked rice. Garnish with fresh cilantro, sliced chile, and lime wedges.
