Red Thai Curry Braised Beef

Wife with the Knife

You’ve got to try this comforting, rich Red Thai Curry Braised Beef Short Ribs! Tender beef that falls apart with the slightest touch, simmered in a flavourful coconut-based curry sauce with a zing from lime. It’s a perfect combination of savoury, sweet, and a little kick of spice. Serve it over warm, fluffy jasmine rice, and don’t forget to top it with crushed peanuts, fresh herbs, and a twist of lime. Your taste buds will thank you for this one!

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Dinner, Main Course

Cuisine Thai-Inspired

Servings 4

Equipment

Dutch Oven
Slow Cooker (optional method)

Ingredients

2 lbs boneless beef short ribs cut into 3-inch pieces (
1 tbsp salt
1 tbsp oil vegetable or canola
2 large shallots thinly sliced
5 cloves garlic minced
2-3 tbsp red Thai curry paste start with 2
1 tbsp flour or 2 tsp cornstarch for gluten free
3 cups beef broth enough to barely cover the beef
½-1 400ml can can coconut milk adjust to taste
½ tbsp fish sauce
1 tbsp sugar
1 lime juiced, for a fresh, zesty finish
Crushed peanuts
Fresh cilantro chopped, for garnish
extra greens like Thai basil or mint optional, if desired

Instructions

Dutch Oven

Cut the beef short ribs into 3-inch pieces. Season them lightly with salt on all sides.
Heat 1 tbs of oil in a Dutch oven over medium-high heat. Once hot, add the beef and sear on all sides until nicely browned, about 5-7 minutes. Once browned, remove the beef and set it aside.
In the same pot, add the thinly sliced shallots and minced garlic. Sauté for about 2 minutes until fragrant and softened.
Stir in the red Thai curry paste and cook for 30 seconds, stirring constantly to prevent it from burning.
Sprinkle in 1 tbs of flour (or 1.5 tsp cornstarch for gluten-free) and stir until fully incorporated, making sure no dry flour remains visible.
Pour in the beef broth, just enough to barely cover the beef. Bring the mixture to a simmer.
Cover the Dutch oven with a lid and transfer it to the oven. Braise at 350°F for about 2.5 hours, or until the beef is fork-tender and easily falls apart.
Once the beef is done, remove it from the pot and set it aside. On the stovetop, stir in the coconut milk, fish sauce, and sugar. Let the sauce simmer uncovered for about 10 minutes to allow the flavours to meld and the sauce to thicken slightly.
Serve the beef over jasmine rice, and garnish with crushed peanuts, cilantro, Thai basil, and a squeeze of lime for a fresh kick and Enjoy!

Slow Cooker Version

If your slow cooker has a sauté option, heat 1 tbs of oil in the slow cooker on the sauté setting. Once hot, add the beef and sear on all sides for about 5-7 minutes. Once browned, remove the beef and set it aside.
If your slow cooker doesn’t have a sauté option: Heat the oil in a separate skillet on the stove over medium-high heat and sear the beef until browned on all sides, then transfer the beef to the slow cooker.
In the same slow cooker, add the thinly sliced shallots and minced garlic. Sauté for 2 minutes until fragrant (if using a separate skillet, sauté in that pan and then transfer to the slow cooker).
Stir in the red Thai curry paste and cook for 30 seconds, stirring constantly to prevent it from burning.
Sprinkle in 1 tbs of flour (or 1.5 tsp cornstarch for gluten-free) and stir until fully incorporated.
Pour in the beef broth, just enough to barely cover the beef. Stir to combine, then cover the slow cooker with the lid.
Set the slow cooker to low and cook for 6-7 hours, (on high 3-4) or until the beef is fork-tender and easily falls apart.
Once the beef is done, remove it from the pot and set it aside. Stir in the coconut milk, fish sauce, and sugar into the remaining sauce in the slow cooker. Let it cook on low for another 10 minutes to let the sauce meld together and thicken slightly.
Serve the beef over jasmine rice, and garnish with crushed peanuts, cilantro, Thai basil, and a squeeze of lime for a fresh kick and Enjoy!

Notes

Alternative Cuts of beef

Beef Chuck: A great alternative to short ribs—rich, flavourful, and perfect for braising. Expect a slightly different texture, as it will shred more than short ribs.
Beef Shank: This cut has great marbling and collagen, making it extra tender after long, slow cooking.
Brisket: If you want a melt-in-your-mouth texture, brisket works well. Slice it against the grain before serving.
Oxtail: For a deeper, beefier flavor, oxtail is a fantastic choice. It will need a longer braise (3.5-4 hours) but results in ultra-tender meat.
Boneless Short Ribs: If you prefer boneless, these work just as well and cook in the same amount of time.

Thickening the Sauce: If you prefer a thicker sauce, after braising, you can remove the beef and let the sauce simmer uncovered for a longer time to reduce it further. Alternatively, you can mix a little cornstarch with cold water and stir it into the sauce to thicken.

Adjusting Sweetness and Acidity: The sugar and fish sauce balance the flavours, but you can adjust them to your preference. If you like a sweeter sauce, add more sugar. If you want more acidity, add a splash of lime juice or a bit more fish sauce.

Coconut Milk Alternatives: If you’re looking for a lighter version, you can substitute the full-fat coconut milk with light coconut milk or even a non-dairy option like almond milk, though this will change the richness of the dish.

Garnish Options: Fresh cilantro is another great option for garnishing this dish if you prefer it over parsley. A drizzle of lime juice before serving can also brighten up the flavours.

Serving Suggestions: This dish pairs wonderfully with steamed rice, naan bread, or roasted vegetables to soak up the rich sauce.

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Keyword Braised beef, coconut milk, Red Curry, Red Thai Curry, Thai Braised Beef, Thai Style

Red Thai Curry Braised Beef