Coconut Lemongrass Beef
Coconut Lemongrass Beef
Ingredients
For the Coconut Lemongrass Beef
- 2 pounds chuck roast
- 1 stalk lemongrass, peeled and smashed
- 3 cloves garlic
- 1 serrano
- 1 tablespoon dry ginger
- 1 tablespoon turmeric
- 2 tablespoons brown sugar
- 2 tablespoons red Thai curry paste
- 2 tablespoons fish sauce
- 2 cups water
- 1 can full fat coconut milk
For Serving and Garnish
- as needed rice, cooked
- as needed cilantro, chopped, for garnish
- as needed chile, sliced, for garnish
- as needed lime, cut into wedges, for garnish
Instructions
- 1
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.
⏱️ 10 min
- 2
Add the garlic, dry ginger, lemongrass, serrano, and turmeric to the pot. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 3
Stir in the fish sauce, brown sugar, and red Thai curry paste. Cook for another 1-2 minutes, stirring constantly.
⏱️ 2 min
- 4
Pour in 2 cups of water and return the seared beef to the pot.
⏱️ 1 min
- 5
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.
⏱️ 45 min
- 6
Once the beef is tender, stir in the can of full fat coconut milk.
⏱️ 1 min
- 7
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.
⏱️ 20 min
- 8
Serve the Coconut Lemongrass Beef hot with cooked rice. Garnish with fresh cilantro, sliced chile, and lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Lemongrass Beef
For the Coconut Lemongrass Beef
- 2 pounds chuck roast
- 1 stalk lemongrass, peeled and smashed
- 3 cloves garlic
- 1 serrano
- 1 tablespoon dry ginger
- 1 tablespoon turmeric
- 2 tablespoons brown sugar
- 2 tablespoons red Thai curry paste
- 2 tablespoons fish sauce
- 2 cups water
- 1 can full fat coconut milk
For Serving and Garnish
- as needed rice, cooked
- as needed cilantro, chopped, for garnish
- as needed chile, sliced, for garnish
- as needed lime, cut into wedges, for garnish
Instructions
- 1
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.
⏱️ 10 min - 2
Add the garlic, dry ginger, lemongrass, serrano, and turmeric to the pot. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 3
Stir in the fish sauce, brown sugar, and red Thai curry paste. Cook for another 1-2 minutes, stirring constantly.
⏱️ 2 min - 4
Pour in 2 cups of water and return the seared beef to the pot.
⏱️ 1 min - 5
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.
⏱️ 45 min - 6
Once the beef is tender, stir in the can of full fat coconut milk.
⏱️ 1 min - 7
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.
⏱️ 20 min - 8
Serve the Coconut Lemongrass Beef hot with cooked rice. Garnish with fresh cilantro, sliced chile, and lime wedges.
⏱️ 5 min