Go Back
Lemongrass Coconut Braised Beef Recipe
Ash Tyrrell

Lemongrass Coconut Braised Beef Recipe

I recently made this Lemongrass Coconut Braised Beef Recipe, and honestly, it felt like a warm hug in a bowl. The aroma alone filled my kitchen with something magical—citrusy, creamy, and deeply comforting
Print Recipe Pin Recipe
Total Time 3 hours 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 lbs beef chuck cut into 2-inch cubes – best cut for slow braising as it becomes tender and juicy
  • 2 tbsp neutral oil like avocado or grapeseed oil – helps achieve a perfect sear
  • 1 tsp kosher salt – enhances the natural beef flavor
  • ½ tsp black pepper – freshly ground gives better aroma
  • 1 lemongrass stalk cut and smashed – releases citrusy fragrance when bruised
  • 2 serrano peppers thinly sliced – adds adjustable heat
  • 2 tbsp fresh ginger minced – gives warmth and depth
  • 4 garlic cloves sliced – essential for a rich base flavor
  • 6 makrut lime leaves – adds a unique citrus aroma
  • ¼ cup red curry paste – creates bold spicy depth
  • ½ tsp turmeric powder – adds color and earthy notes
  • 2 cans 15 oz each full-fat coconut milk – do not use light version for best creaminess
  • 1 cup water – helps balance the sauce consistency
  • ¼ cup palm sugar or brown sugar – balances spice with sweetness
  • 3 tbsp fish sauce – adds deep umami flavor
  • 1 large yellow onion chopped – adds sweetness as it cooks
  • 3 carrots peeled and chopped – brings texture and natural sweetness
  • 8 oz mushrooms shiitake or cremini – adds earthy richness
  • Steamed jasmine or basmati rice – perfect for soaking the sauce
  • Fresh cilantro – adds freshness
  • Lime wedges – enhances flavor with acidity
  • Chili oil or flakes – optional for extra heat

Method
 

  1. Heat oil in a Dutch oven over medium-high heat. Sear the beef in batches until each piece forms a golden crust. This step builds deep flavor that enhances the entire dish.
  2. Lower the heat and add lemongrass, ginger, garlic, peppers, curry paste, lime leaves, and turmeric. Stir until fragrant and slightly softened, releasing all those rich and aromatic oils.
  3. Add mushrooms and cook until they release moisture and brown slightly. Pour in coconut milk and water, then stir in sugar and fish sauce to create a rich, balanced sauce.
  4. Return the beef to the pot along with onions and carrots. Cover and place it in the oven, allowing it to braise slowly until the beef becomes fork-tender and flavorful.
  5. Remove from the oven and let it rest for about 30 minutes. This helps the flavors deepen and settle beautifully before serving with rice and garnishes.

Notes

  • I always sear the beef in small batches to get that deep caramelized flavor
  • Letting the dish rest before serving makes the taste even richer
  • I like adding a splash of lime juice at the end for freshness
  • Roasting mushrooms beforehand gives an extra depth of flavor
  • Adjust sweetness and spice gradually instead of all at once