Go Back

Coconut Red Curry Drip Beef

Coconut red curry drip beef is slow-cooked until the chuck roast is fall-apart tender, then shredded into a thick coconut-red curry broth. Serve it over steamed rice with bright lime, fresh cilantro, and sliced red chili for a saucy Thai-style main.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast Use chuck roast for best fall-apart shredding.
Coconut-red curry base
  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 3 tbsp red curry paste Adjust if you prefer a milder heat level.
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice Add at the end for fresh flavor.
  • 1 stalk lemongrass stalk, bruised Bruise to release aroma during slow cooking.
  • 2 tsp cumin
  • 1 cup beef broth
Seasoning
  • 1 Salt and pepper to taste Season generously on the roast before cooking.
Serving
  • 1 Steamed rice
  • 1 cilantro
  • 1 lime
  • 1 red chili Slice for topping and adjust heat to taste.

Equipment

  • 1 Dutch oven
  • 1 Crockpot

Method
 

Season and build the curry
  1. Season chuck roast generously with salt and pepper.
  2. Whisk coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, cumin, and broth until smooth.
  3. Place beef in the Crockpot and pour curry sauce over it, then add the bruised lemongrass.
Slow-cook and finish
  1. Cook on Low for 7-8 hours until beef is fall-apart tender.
  2. Remove lemongrass, then shred the beef in the sauce.
  3. Stir in lime juice and adjust seasoning to taste.
Serve
  1. Serve the shredded coconut red curry beef over steamed rice and top with cilantro, lime wedges, and sliced red chili.

Notes

Pro tip: bruise the lemongrass stalk so it releases aroma during the long cook. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot throughout. Freezing is yes—freeze in portions for up to 3 months and thaw in the refrigerator. For a dietary swap, use a low-sodium fish sauce (or omit the fish sauce and increase salt gradually) to better control sodium.