Description
This Coconut Red Curry Drip Beef is a rich and flavorful slow-cooked Thai-inspired dish featuring tender shredded beef chuck roast simmered in a creamy coconut milk and red curry sauce. Perfect served over rice, noodles, or in sandwiches, it combines fragrant spices, tangy lime, and a hint of sweetness for a deliciously comforting meal.
Ingredients
Scale
Beef and Marinade
- 3–4 lbs beef chuck roast
- 1 tablespoon olive oil
Aromatics and Sauce
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 tablespoon brown sugar
- 1 cup beef broth
Finishing and Garnish
- Juice of 1 lime
- Chopped fresh cilantro for garnish (optional)
- Sliced red chili or green onions for serving (optional)
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef chuck roast on all sides, about 2–3 minutes per side, for enhanced flavor and color. Once seared, transfer the beef to the slow cooker.
- Sauté Aromatics: In the same skillet, add the sliced onion, minced garlic, and grated ginger. Cook for 2–3 minutes until fragrant and onions begin to soften.
- Add Curry Paste: Stir in the red curry paste and cook for an additional 1 minute to release its aroma and deepen the flavors.
- Create the Sauce: Pour in the coconut milk, fish sauce, soy sauce (or tamari), and brown sugar. Stir thoroughly to combine and bring the mixture to a gentle simmer.
- Transfer Sauce to Slow Cooker: Pour the simmering curry coconut sauce over the seared beef in the slow cooker. Add the beef broth as well.
- Slow Cook: Cover and cook on low heat for 8 hours or until the beef is tender and easily shreds with a fork.
- Shred and Season: Once cooked, shred the beef directly in the slow cooker using two forks. Stir in the fresh lime juice to brighten the flavors. Taste and adjust seasoning if necessary.
- Serve: Serve the succulent, shredded curry beef with the rich sauce—perfect over rice, noodles, or inside sandwiches. Garnish with chopped cilantro, sliced red chili, or green onions, if desired.
Notes
- For a spicier dish, increase the amount of red curry paste or add fresh sliced chili before serving.
- This dish freezes well—store leftovers in airtight containers for quick, flavorful meals later.
- Try serving as a rice bowl, in lettuce wraps for a low-carb option, or inside hoagie rolls for fusion-style sandwiches.
