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Tender Coconut Lemongrass Beef with Mushrooms and Carrots Recipe
Ash Tyrrell

Tender Coconut Lemongrass Beef with Mushrooms and Carrots Recipe

I recently tried making Tender Coconut Lemongrass Beef with Mushrooms and Carrots, and I have to say, it completely transformed my dinner routine. The first thing that hit me was the aroma — fragrant lemongrass, rich coconut, and earthy mushrooms filling the kitchen. Each bite was tender, flavorful, and comforting, making me realize that slow-braising beef is truly a game-changer
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Total Time 3 hours 5 minutes
Ingredients Method Notes

Ingredients
  

  • Beef chuck – 3 lbs cut into 2-inch cubes for perfect braising
  • Neutral oil – 2 tbsp avocado or grapeseed oil works best for searing
  • Kosher salt – 1 tsp plus more to taste
  • Black pepper – ½ tsp freshly ground
  • Lemongrass stalk – 1 trimmed, cut, and lightly smashed to release flavor
  • Serrano peppers – 2 thinly sliced for heat
  • Fresh ginger – 2 tbsp minced for warmth
  • Garlic cloves – 4 thinly sliced
  • Makrut lime leaves – 6 adds a citrusy fragrance
  • Red curry paste – ¼ cup for rich spicy depth
  • Ground turmeric – ½ tsp adds earthy flavor and color
  • Coconut milk – 2 cans 15 oz each, full-fat for creaminess
  • Water – 1 cup to adjust thickness
  • Palm sugar or brown sugar – ¼ cup balances flavors
  • Fish sauce – 3 tbsp adds salty umami depth
  • Yellow onion – 1 large chopped
  • Carrots – 3 medium peeled and chopped
  • Mushrooms – 8 oz shiitake, cremini, or button

Method
 

  1. Set your oven to 350°F (175°C). Pat beef cubes dry and season with salt and pepper to ensure a perfect sear.
  2. Heat oil in your Dutch oven and sear beef in batches until golden brown. This caramelization builds deep, rich flavor in the final dish.
  3. Reduce heat to medium and stir in lemongrass, serrano peppers, ginger, garlic, lime leaves, curry paste, and turmeric. Cook 2–3 minutes until fragrant.
  4. Add mushrooms and cook until slightly browned. Pour in coconut milk and water, then stir in palm sugar and fish sauce, adjusting seasoning to taste.
  5. Return beef to the pot with onions and carrots. Cover and braise in the oven for 2½–3 hours until beef is fork-tender.
  6. Discard lemongrass and lime leaves. Let the dish rest for 30 minutes to deepen the flavors. Serve with rice, fresh cilantro, lime wedges, and optional chili oil.

Notes

  • I like to roast mushrooms first for an extra earthy flavor.
  • Layering salt throughout cooking enhances overall taste.
  • Letting the dish rest overnight makes it even more flavorful.
  • I always adjust heat and sweetness at the end for perfect balance.