Description
Coconut Red Curry Drip Beef is a rich and flavorful Thai-inspired slow-cooked dish featuring tender shredded beef simmered in a creamy coconut milk and red curry sauce, infused with aromatic spices and fresh vegetables. Perfect for serving over rice, in sandwiches, or with flatbread, this recipe delivers a delicious balance of spicy, sweet, and savory flavors.
Ingredients
Scale
Beef and Oil
- 3 pounds beef chuck roast
- 1 tablespoon vegetable oil
Red Curry Sauce
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 4 cloves garlic, minced
Vegetables and Broth
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup beef broth or water
Garnish
- Fresh cilantro
- Lime wedges
Instructions
- Sear the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3–4 minutes per side. This step locks in the flavors and adds a nice caramelization to the meat.
- Prepare Slow Cooker: Transfer the seared beef to a slow cooker or Dutch oven to begin the slow cooking process that will tenderize the meat perfectly.
- Make the Curry Sauce: In a bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, soy sauce, grated ginger, and minced garlic until well combined. This mixture forms the aromatic and creamy sauce base.
- Assemble Ingredients: Pour the curry sauce over the beef in the slow cooker. Add the sliced onion, red bell pepper, and beef broth or water to the pot to add depth and moisture to the dish.
- Cook Slowly: Cover and cook on low for 8 hours. Alternatively, cook in a 325°F oven for 3.5 to 4 hours. The slow cooking process ensures the beef becomes fall-apart tender and infused with curry flavors.
- Shred the Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the curry sauce and stir to combine thoroughly.
- Let Flavors Marry: Allow the shredded beef to soak in the curry juices for 10–15 minutes before serving to maximize flavor absorption.
- Serve: Serve the coconut red curry drip beef over rice, stuffed in sandwiches, or alongside flatbread. Garnish with fresh cilantro and lime wedges for a burst of freshness.
Notes
- Adjust the red curry paste amount to control the spice level to your preference.
- For a thicker sauce, reduce the cooking liquid on the stovetop after shredding the beef.
- This dish freezes very well and tends to taste even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai-Inspired
