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Coconut Red Curry Drip Beef

Coconut red curry drip beef with slow-cooked fall-apart shredded chuck roast in a creamy coconut-red curry broth. Cooked low and long in a crockpot until spoon-tender, then finished with lime for bright, savory heat.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef Chuck Roast
  • 3 lb beef chuck roast
Coconut Red Curry Base
  • 13.5 oz coconut milk
  • 14 oz diced tomatoes
  • 3 tbsp red curry paste
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 lemongrass stalk bruised
  • 2 tsp cumin
  • 1 cup beef broth
  • salt and pepper to taste
For Serving
  • steamed rice
  • cilantro fresh
  • lime wedges
  • red chili sliced

Equipment

  • 1 Dutch oven

Method
 

Season and build the curry sauce
  1. Season the chuck roast generously with salt and pepper.
  2. Whisk coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, cumin, and beef broth until the mixture is smooth and evenly combined.
Slow-cook until fall-apart tender
  1. Place the beef in the slow cooker and pour the curry sauce over it, then add the bruised lemongrass stalk.
  2. Cook on Low for 7–8 hours, until the beef is fall-apart tender and the sauce looks thick and glossy.
Finish and serve
  1. Remove the lemongrass and shred the beef directly in the sauce so it becomes evenly coated.
  2. Stir in the lime juice and adjust seasoning to taste, until the broth tastes bright and balanced.
  3. Serve the shredded drip beef over steamed rice and top with fresh cilantro, lime wedges, and sliced red chili.

Notes

For maximum “drip” texture, shred the beef while it’s still hot so it absorbs curry sauce as it breaks down. Refrigerate leftovers up to 4 days; reheat gently until steaming. Freezing is yes—freeze in portions up to 3 months and thaw in the fridge overnight. To make it gluten-free, use a gluten-free fish sauce (or omit and increase salt slightly).