Beef braised in coconut milk

I made this beef braised in coconut milk and was thoroughly impressed!  It came out tender and flavorful, although I think next time I might actually increase the seasonings some.  It mostly tasted like coconut and beef--delicious, but the other flavors didn't really come through.

1. Preheat the oven to 275, and cut a ~3 lb beef chuck roast into six or so pieces.  Rub them with salt and brown them well in coconut oil in a big (oven safe) Dutch oven.  You'll want to do them in batches, and reserve them on a plate to the side.  I also took a lime out of the fridge now so it would be at room temperature for later juicing.
2. Drop the heat on the Dutch oven to medium and add a chopped onion, 2 minced cloves of garlic, a tablespoon of freshly grated ginger, the zest of one lime, and 2 tablespoons of curry paste.  Saute this for a few minutes to partially cook the onion, scraping the beefy bits off the bottom of the pan.  Then, add a can of coconut milk, 2 tablespoons of brown sugar, and 2 tablespoons of Thai fish sauce.  Now, you put all your beef (and any juices) back in the pot, cover it up, and put it in the oven.  It took mine 3 hours to get to falling-apart tender.
3. Pull the pieces of beef out and put them on a cutting board to cool slightly.  Meanwhile, put the pot over medium heat and add a chopped bell pepper; simmer for a few minutes to cook it.  Add the juice of that lime, 2 chopped scallions, and 1/4 c of basil cut into thin ribbons.  Chop or shred the beef into bite size pieces and add them back in!

We made cauliflower rice and served it over that--it was perfect.  I''ll definitely be making this again!