Super Easy Spicy Green Curry Beef Pot Roast
A spin on the comfort dish classic pot roast with Thai-inspired flavors that is high protein, low carb, and perfect for the cold weather.
Hey ya’ll! Is it just Minnesota or is the cold weather here earlier than normal and with a vengeance?! When the weather gets like this, I automatically shift into craving warm, comforting dishes that not only fill the belly, but feed the soul. Dishes that bring back memories and feel like a warm hug, enter: pot roast! Taking it a step further from the norm, I wanted to combine a classic Sunday dinner dish with the flavors of comfort from another country to get this spicy, saucy, filling green curry pot roast!
A Little Bit About Your Next Favorite Dish
“Green Curry Pot Roast” is probably not a phrase you’d thought you’d be seeing, but beef curry is a common dish in Thai cuisine. This can be done with red, yellow, or green curries. I prefer green with beef because of its herbaceous flavor paired with the earthiness of beef. It also has a heat that builds instead of punching you in the taste buds, though that depends on the curry you use. Building on that flavor by using a good amount of ginger, kaffir lime leaves, coconut milk, soy, and fish sauce, you get a curry gravy that is irresistible!
The best part? This green curry pot roast is naturally high in protein and low in carbs. So if you’re on a fitness journey like me, you can be confident knowing that you don’t have to blow your diet to have a delicious, comforting pot roast. Simply serve over cauliflower rice or mash in order to keep the carbs low if that’s what you’re after.
Tips for Making Green Curry Pot Roast
This is a pretty straightforward dish, but I want to give ya’ll some tips and tricks to make it a flawless victory between you and your pot roast. Here are my top 4 tips:
- The green curry paste you use will determine how spicy your dish will be. I like Maesri because it tastes the closest to homemade and has a good amount of spice. For more spice, add Thai chilis with your garlic and ginger.
- This sauce works with all types of proteins from chicken to pork to lamb by adjusting the cooking time for your selected protein. This green curry pot roast can even be made vegan. Simply use mushrooms similar to my vegan pot roast recipe!
- You can also make this recipe in a crock pot or an instant pot, for both, follow the directions up until replacing the beef in the liquid:
- instant pot: reduce the liquid to just covering the beef. Add the lime leaves and place the lid. Close the vent and set to high pressure for 60-80 mins (for 3-5lb chuck roast). Release naturally for 10 minutes.
- crock pot: Add coconut milk mixture and pot roast to the crock pot. Add stock to just cover and lime leaves. Cover and cook for 5-6 hours on high or 8-10 hours on low.
- Do not skip searing the beef on all sides! This adds more umami and overall flavor to the finished dish through the Maillard Reaction. Yes, even if doing the crockpot!
That’s all I have for ya’ll today. If you make this, be sure to tag me using #lizeeangel or join the NikNacks and follow me!. You can find me on tiktok , pinterest, instagram, facebook, twitter and youtube!
Spicy Green Curry Pot Roast
Equipment
- 1 dutch oven if using this method
- 1 Pressure Cooker if using this method
- 1 Crock Pot if using this method
Ingredients
- 1 tbsp avocado oil or other high smoke point oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 3-5 lbs chuck roast
- 1 large white onion, sliced
- 8 cloves garlic, smashed
- 2 inch ginger root, grated
- 4 oz curry paste I like Maesri
- 1 13.5oz can coconut mil full fat
- 1 tsp raw sugar or 1/2 tsp granulated sugar
- 1 tbsp fish sauce plum vinegar if making vegan/vegetarian
- 1 tbsp soy sauce
- 2-3 cups stock of choice
- 2-3 kaffir lime leaves
Instructions
- Preheat oven to 300 degrees and lower rack enough to fit Dutch oven with lid
- Combine onion powder, garlic powder salt, pepper, and ginger powder together for even distribution.
- Drizzle half of the oil on the roast followed by half of the seasoning blend. Rub in thoroughly and repeat on the other side as well.
- Heat a Dutch oven over medium-high heat. Add a little oil and once hot, sear beef on all sides until a good crust is developed. Remove from the pot and if needed, absorb some oil with a paper towel.
- Add onions to the pot and cook until softened, about 7 mins. Add ginger and garlic and cook until fragrant. Another 3-4 mins.
- Next, add green curry to the pot and cook in the pan to deepen the flavor of the curry. 4 minutes.
- Pout 1/3 can of coconut milk and deglaze the pot. Use the spoon to scrape the bottom of the pot to get the fond (brown bits) for flavor! Pour in the remaining coconut milk, along with soy sauce, fish sauce, and sugar.
- Next, gently place your beef in the sauce to avoid splashing. Carefully pour in the stock until the beef is just about covered. Place like leaves in the Dutch oven and cover.
- Roast in the oven for about 1 1/2 hours. Carefully remove and flip the beef over. Replace lid, leaving a slight opening, and return until beef is fork tender
- Remove from oven and, if needed, remove beef and reduce curry gravy to desired consistency. If not, proceed to the next step.
- Shred beef in sauce and stir to coat the pieces. Serve over rice or cauliflower rice and top generously with Thai basil. Enjoy!
Nice post.
Thank you so much!