Thai-Style Beef Chuck Curry Recipe
Indulge in the rich, hearty flavors of this Thai-Style Beef Chuck Curry, where beef chuck is slow-cooked to perfection on your Napoleon Grill. This massaman curry is infused with a delicious blend of tangy, sweet, and savory notes, offering an unforgettable feast of bold flavors. It’s a set-and-forget recipe that lets you enjoy sumptuous, fall-apart beef while delivering the vibrant essence of Thai cuisine. Perfect for a cozy dinner or entertaining guests, this curry is sure to satisfy and impress.
Thai-Style Beef Chuck Curry Recipe
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Method
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- 2 lb. (1 kg) beef chuck*
- salt to taste
- ½ cup (112 g) Thai red curry paste
- 1 tbsp. peanut oil
- 4 cans (400 ml) coconut cream
- 1 cup (250 ml) beef stock
- 2 tbsp. tamarind paste*
- 2 cinnamon sticks
- 2 bay leaves
- 2 med potatoes, peeled and cubed
- Few dashes of fish sauce
- 3 tbsp. palm sugar*
To Serve
- Steamed jasmine rice
- Lime wedges
- Cilantro
- Fried shallots
*You can sub in beef cheeks, stewing beef, or shank.
*Substitute 2 tbsp. lime juice and ½ tbsp. honey.
*Substitute brown sugar if you have it.
- At least 40 minutes before, or up to 24 hours ahead of time, season the beef chuck thoroughly with salt. Place it onto a rack and allow it to rest until you are ready to cook.
- Preheat your grill to 300°F (149°C), placing a cast iron dutch oven or ceramic casserole dish over the lit burners. Preheat your infrared SIZZLE ZONE™ sear station to high. If you don’t have a side burner, preheat two burners to high inside your grill as well.
- Add the oil to your casserole and then fry the red curry paste. Meanwhile, sear the seasoned beef chuck over direct high heat, just long enough to get sear marks.
- Once the curry paste is fragrant, add the coconut cream, tamarind paste, cinnamon, bay leaves, and stir. Then nestle the seared beef into the liquid. Add beef stock if the meat isn't fully covered. Turn off all but two outside burners, moving the casserole to the middle of the grill, off of direct heat.
- Cook with the lid on for up to 4 hours, stirring every 30 to 45 minutes. In the last hour, add the potatoes, fish sauce, and sugar, leaving the casserole lid off to finish the cook.
- Remove from the BBQ and take out the cinnamon and bay leaves. Shred the beef or leave it whole and serve the curry on a bed of steamed rice. Top with a squeeze of lime, cilantro leaves, sliced chilies, and fried shallots.
- Pair a fruit-forward pinot noir or merlot with this meal. For a beer pairing, a light lager or pilsner will be ideal.
Gather around and enjoy this exquisite Thai-Style Beef Chuck Curry—a true testament to the art of slow cooking. With its rich taste and effortless preparation, this dish is bound to become a favorite at your table. So, fire up your Napoleon Grill, savor the tantalizing aroma, and get ready for an unforgettable dining experience. What is your favorite cozy BBQ meal? Share your cozy BBQ food recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Grab the ingredients you will need
Season the beef
Fry the curry paste, then add the coconut cream, tamarind, cinnamon, and bay
Sear the beef
Submerge the beef, then cook for up to 4 hours
In the last hour, uncover and add the potatoes
Serve on a bed of rice, topped with a squeeze of lime, cilantro, and fried shallots
The acid from the lime really cuts through the richness of the curry
Pair this with a light lager or pilsner beer. Or try a fruit-forward Pinot Noir.
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Grab the ingredients you will need
Season the beef
Fry the curry paste, then add the coconut cream, tamarind, cinnamon, and bay
Sear the beef
Submerge the beef, then cook for up to 4 hours
In the last hour, uncover and add the potatoes
Serve on a bed of rice, topped with a squeeze of lime, cilantro, and fried shallots
The acid from the lime really cuts through the richness of the curry
Pair this with a light lager or pilsner beer. Or try a fruit-forward Pinot Noir.
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