Description
This Coconut Red Curry Drip Beef is a succulent, slow-cooked chuck roast infused with rich, creamy coconut milk and aromatic red curry paste. The dish features deep Thai-inspired flavors from soy sauce, fish sauce, lime juice, and spices, slowly simmered to tender perfection. Ideal for serving over rice, noodles, or in sandwiches, it offers a comforting, flavorful meal with a hint of spice and freshness from cilantro and lime wedges.
Ingredients
Scale
Beef and Seasoning
- 3 pounds chuck roast, trimmed of excess fat
- 1 tablespoon vegetable oil
Curry Sauce
- 1 can (14 ounces) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup beef broth or water
For Garnish
- Fresh cilantro
- Lime wedges
Instructions
- Sear the Beef: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3–4 minutes per side. This step locks in the juices and adds rich flavor.
- Prepare the Curry Mixture: In a medium bowl, whisk together coconut milk, red curry paste, soy sauce, fish sauce, brown sugar, lime juice, garlic powder, ground ginger, crushed red pepper flakes if using, and beef broth or water until smooth and well combined.
- Slow Cook the Beef: Transfer the seared roast to a slow cooker. Pour the prepared curry mixture over the beef. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fall-apart tender and infused with the curry flavors.
- Shred the Beef: Remove the beef from the slow cooker onto a cutting board or plate. Use two forks to shred the meat finely, discarding any excess fat.
- Combine and Serve: Return the shredded beef to the slow cooker and stir it into the cooking juices to coat thoroughly. Serve hot with rice, noodles, or in sandwiches. Garnish with fresh cilantro and lime wedges for added brightness and flavor.
Notes
- For a thicker sauce, after removing the beef, simmer some of the cooking liquid on the stove until reduced, then stir it back into the shredded beef.
- This dish freezes well; store in an airtight container for up to 3 months.
- Adjust the amount of red curry paste according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai-Inspired
