The moment I first cracked open a can of coconut milk, I was instantly transported to a culinary paradise. The creamy, rich texture combined with notes of paradise-like lemongrass hit my senses, making me realize that home cooking could be an explosion of flavor without requiring hours of intense labor. Whipping up this Lemongrass Coconut Braised Beef with Mushrooms became a delightful escape from fast food monotony, and each bite is a comforting reminder of why I fell in love with cooking.
When I decided to tackle this recipe, I envisioned gatherings with family and friends, sharing a meal that not only fills the stomach but also warms the soul. The magic of melding spices with tender beef and vibrant vegetables creates a dish that dazzles guests and elevates any ordinary weeknight. If you’re looking to impress while enjoying an immensely satisfying experience in the kitchen, this is the perfect recipe to bring to life. Let’s dive into the vibrant world of beef curry heaven!
Why is Lemongrass Coconut Braised Beef with Mushrooms a must-try?
Flavor Explosion: The combination of coconut milk, lemongrass, and spices creates an unmatched depth of flavor that will have everyone coming back for seconds.
Easy Preparation: With just 20 minutes of prep time, this dish allows you to enjoy a homemade meal without an all-day commitment.
Crowd-Pleasing Delight: Perfect for gatherings, this recipe brings comfort and joy, making it an instant favorite among family and friends.
Rich, Tender Meat: Braising the beef for several hours makes it incredibly tender, practically melting in your mouth.
Endless Versatility: Serve with jasmine or basmati rice, or pair it with crusty bread — the options are endless!
Dive into this unforgettable recipe and discover why it deserves a spot in your culinary repertoire!
Lemongrass Coconut Braised Beef with Mushrooms Ingredients
For the Beef
• 3 pounds beef chuck – Cut into 2-inch cubes for even cooking and tenderness.
For the Cooking Liquid
• 2 tablespoons neutral oil – Use avocado or grapeseed oil to keep the flavor subtle yet effective.
• 1 teaspoon kosher salt – Essential for seasoning, with more to taste as you go.
• ½ teaspoon freshly ground black pepper – Adds a warm kick to the dish.
For the Aromatics
• 1 lemongrass stalk – Trimmed, smashed pieces infuse a citrusy brightness into the curry.
• 2 serrano peppers – Thinly sliced for a touch of heat; you can adjust based on your spice tolerance.
• 2 tablespoons minced fresh ginger – This adds warmth and depth, complementing the sweet tones of coconut.
• 4 large garlic cloves – Thinly sliced for a robust flavor base.
• 6 makrut lime leaves – Provides a unique citrus fragrance; make sure to discard after cooking.
For the Flavor Base
• ¼ cup red curry paste – The heart of this dish, providing a rich, spicy flavor that defines the curry.
• ½ teaspoon ground turmeric – Adds beautiful color and a subtle earthiness.
For the Creamy Sauce
• 2 cans (15 ounces each) full-fat coconut milk – The star ingredient; creamy and luscious for the sauce.
• 1 cup water – Balances the richness of the coconut milk.
• ¼ cup palm sugar or light brown sugar – Adds sweetness to balance the spice.
• 3 tablespoons fish sauce – Brings umami and salty depth to the dish.
For the Vegetables
• 1 large yellow onion – Chopped for sweetness and body in the curry.
• 3 medium carrots – Peeled and chopped, they add a touch of sweetness and vibrant color.
• 8 ounces mushrooms – Sliced shiitake, cremini, or button mushrooms work wonderfully with this dish.
To Serve
• Steamed jasmine or basmati rice – The perfect base for soaking up the delicious sauce.
• Fresh cilantro leaves – Adds a pop of color and fresh flavor as a garnish.
• Lime wedges – A squeeze of lime brightens the dish just before serving.
• Chili oil or chili flakes – For those who crave an extra punch of heat!
Discover the delightful balance of flavors in this Lemongrass Coconut Braised Beef with Mushrooms, and let your kitchen transform into a haven of delicious home-cooked magic!
How to Make Lemongrass Coconut Braised Beef with Mushrooms
-
Preheat your oven to 350°F (175°C). This ensures a perfect cooking environment for the beef to become tender as it braises.
-
Pat dry the beef with paper towels, then season it generously with salt and pepper. This step is important for enhancing the meat’s flavor.
-
Heat oil in a large Dutch oven over medium-high heat. Allow the oil to shimmer before proceeding to achieve a nice sear on the beef.
-
Add beef in batches to the pot, searing for about 2–3 minutes per side until browned. Transfer the beef to a plate and set aside; the brown bits will add great flavor!
-
Lower heat to medium, then add serrano peppers, ginger, garlic, lemongrass, lime leaves, red curry paste, and turmeric. Stir for 2–3 minutes until fragrant, infusing the oil with aromatic goodness.
-
Incorporate mushrooms and cook for 4–5 minutes until they release moisture and begin to brown, enriching the curry’s flavor profile.
-
Pour in coconut milk and water, stirring to dissolve the curry paste while scraping up the flavorful browned bits from the bottom of the pot.
-
Add palm sugar and fish sauce, stirring until the sugar melts. Taste and adjust seasoning as needed to balance the sweet and savory elements.
-
Return seared beef and any collected juices to the pot. Add chopped onion and carrots, stirring gently to combine everything beautifully.
-
Cover tightly and transfer the pot to the oven. Braise for 2½ to 3 hours until the beef is fork-tender and the sauce is rich, enveloping your kitchen in mouthwatering aromas.
-
Remove from oven and discard lemongrass pieces and lime leaves for a smooth serving experience.
-
Rest the curry covered for about 30 minutes before serving, allowing the flavors to meld together harmoniously.
-
Spoon beef and sauce over a bed of steamed rice, garnishing with fresh cilantro, a squeeze of lime, and a drizzle of chili oil or flakes for extra warmth.
Optional: Serve with crusty bread for a delightful way to enjoy every last drop of the sauce!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Lemongrass Coconut Braised Beef with Mushrooms
Room Temperature: Let the curry cool to room temperature before storing. It’s best not to leave it out for more than 2 hours to prevent bacterial growth.
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat to maintain its creamy texture.
Freezer: For longer storage, freeze portions in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to eat, gently reheat on the stovetop or in the microwave until steaming hot. Enjoy that delightful flavor explosion again!
Lemongrass Coconut Braised Beef Variations
Feel free to explore these enjoyable twists on the classic recipe to make it truly your own!
-
Vegetable-Heavy: Add more veggies like bell peppers, peas, or snap peas for a colorful, nutrient-rich dish that brightens every bite.
-
Vegan Option: Substitute beef with hearty mushrooms or jackfruit and use vegetable broth instead of beef stock for a satisfying plant-based version.
-
Spicy Kick: Boost the heat by adding extra serrano peppers or even a pinch of cayenne pepper, giving every mouthful a tantalizing tingle!
-
Citrus Burst: Incorporate a tablespoon of lime or lemon juice towards the end of cooking for a refreshing zing that cuts through the richness beautifully.
-
Sweet & Savory: Swap palm sugar with maple syrup or honey for a delightful sweet note that pairs unexpectedly well with the spices.
-
Creamy Dream: Stir in a dollop of creamy yogurt or sour cream just before serving for a richer, tangy flavor profile that brings a whole new dimension.
-
Herbaceous Touch: Add fresh herbs like Thai basil or mint right before serving to elevate the fragrance and flavor profile with a burst of freshness.
-
Coconut-Free: For a lighter version, use almond or oat milk in place of coconut milk. The flavors may vary slightly, but it will still be delicious!
Make Ahead Options
These Lemongrass Coconut Braised Beef with Mushrooms are perfect for busy weeknights and meal prep enthusiasts! You can season the beef and sauté the vegetables up to 24 hours in advance, then store them in the refrigerator, allowing the flavors to meld together beautifully. To maintain the curry’s rich taste, prepare the sauce separately, refrigerating it for up to 3 days. When you’re ready to enjoy your meal, simply combine the beef and sauce in a Dutch oven, pop it in the oven to braise for about 2½ to 3 hours, and you’ll have an effortless, comforting dish that’s just as delicious as if it were made fresh!
What to Serve with Lemongrass Coconut Braised Beef with Mushrooms?
Picture this: a cozy dining table filled with delightful sides that elevate your main dish into a complete and unforgettable meal.
-
Steamed Jasmine Rice: This fluffy, fragrant rice perfectly absorbs the rich coconut sauce, making each bite a delight.
-
Crispy Papadums: Adds a crunchy element to your meal. These light, crispy snacks are perfect for scooping up the beef curry or simply enjoying on their own.
-
Fresh Thai Salad: A vibrant mix of cucumber, carrots, and herbs dressed in a tangy lime dressing offers a refreshing balance to the creamy curry.
-
Roasted Cauliflower: With its crispy edges and hearty texture, roasted cauliflower adds depth and contrasts beautifully with the saucy beef.
The earthy flavors of roasted cauliflower harmonize wonderfully with the curry while keeping your meal wholesome.
-
Mango Chutney: A touch of sweetness and spiciness from this tangy condiment makes it an ideal companion that brightens each mouthful of beef curry.
-
Chili Lime Corn on the Cob: Grilling corn covered in zesty spices adds a sweet, smoky flavor that complements the savory notes of the curry.
-
Chai Tea: A warm cup of chai tea infused with spices can create a comforting note after your savory meal, rounding off the culinary experience perfectly.
-
Coconut Flan: For dessert, this creamy, silky treat echoes the flavors in your main dish while providing a sweet end to your dining adventure.
Tips for the Best Lemongrass Coconut Braised Beef with Mushrooms
Perfect Searing: Make sure the oil is hot enough before adding the beef. This locks in the juices and flavors, creating a beautiful crust.
Adjust Spice Levels: If you prefer a milder dish, reduce the number of serrano peppers or remove the seeds to control the heat in your lemongrass coconut braised beef with mushrooms.
Braising Time: Allow enough time for the beef to braise. Patience is key! Rushing this step means you might end up with tough meat, which is not the goal of this rich curry.
Coconut Milk Kind: Use full-fat coconut milk for the richest and creamiest sauce. Low-fat versions will yield a thinner texture and lose that luscious mouthfeel.
Resting Period: Don’t skip the resting step once it’s out of the oven. This allows the meat to further absorb flavors and reconstitute juices, enhancing the overall taste!
Garnish Wisely: Use fresh cilantro and a squeeze of lime just before serving to brighten the flavors of your dish, making it even more delightful!
Lemongrass Coconut Braised Beef with Mushrooms Recipe FAQs
What type of beef should I use for the best results?
Absolutely! Using beef chuck is recommended for its rich marbling and tenderness when braised. The fat helps to keep the meat moist and flavorful during the long cooking process.
How can I ensure my ingredients are fresh and ripe?
Very! For fresh ingredients, select beef with a bright red color and avoid any packages with dark spots. Opt for lemongrass that’s firm and aromatic, and choose coconut milk labeled “full-fat” for the richest texture.
How should I store leftovers from the Lemongrass Coconut Braised Beef with Mushrooms?
To store your leftovers, let the curry cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to 3 days. When reheating, do so gently over low heat on the stovetop to preserve its creamy consistency.
Can I freeze the lemongrass coconut braised beef?
Certainly! To freeze, allow the curry to cool completely. Portion it into airtight containers or heavy-duty freezer bags and store for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge before reheating — this keeps the flavors intact.
What if my beef is tough after cooking?
No worries! If you find your beef isn’t tender as desired, it likely needs more time to braise. Simply return it to the oven, covered, and allow it to cook for an additional 30 minutes. Keep an eye on it to ensure it becomes fork-tender and flavorful.
Are there any dietary considerations for this recipe?
Absolutely! This dish contains fish sauce, which isn’t suitable for strict vegetarians or vegans. If you have allergies, double-check the ingredients in your fish sauce and curry paste, as both may contain common allergens. You can opt for vegetarian versions of these products without sacrificing flavor!
Lemongrass Coconut Braised Beef with Mushrooms Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Pat dry the beef with paper towels, then season it generously with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Add beef in batches to the pot, searing for about 2–3 minutes per side until browned.
- Lower heat to medium, then add serrano peppers, ginger, garlic, lemongrass, lime leaves, red curry paste, and turmeric.
- Incorporate mushrooms and cook for 4–5 minutes until they release moisture.
- Pour in coconut milk and water, stirring to dissolve the curry paste.
- Add palm sugar and fish sauce, stirring until the sugar melts.
- Return seared beef and any collected juices to the pot, add chopped onion and carrots.
- Cover tightly and transfer the pot to the oven. Braise for 2½ to 3 hours.
- Remove from oven and discard lemongrass pieces and lime leaves.
- Rest the curry covered for about 30 minutes before serving.
- Spoon beef and sauce over a bed of steamed rice, garnishing with fresh cilantro, lime, and chili oil.