Description
This Coconut Red Curry Drip Beef recipe combines tender, slow-cooked beef chuck roast with a rich and aromatic Thai-inspired red curry coconut milk sauce. The beef is braised until fall-apart tender, infused with flavors of garlic, ginger, red curry paste, and fish sauce, then finished with fresh lime juice for brightness. Served over rice, noodles, or with crusty bread, it’s an indulgent, comforting meal perfect for a flavorful weeknight dinner.
Ingredients
Scale
Main Ingredients
- 3–4 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Curry Sauce
- 2 tablespoons red curry paste
- 1 (14 oz) can full-fat coconut milk
- ½ cup beef broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce or tamari
- Juice of ½ lime
For Garnish (optional)
- Chopped cilantro
- Sliced red chili
Instructions
- Prepare and sear the beef: Season the chuck roast generously with salt and pepper. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the beef on all sides until a deep golden crust forms, about 3–4 minutes per side. Remove the beef and set aside.
- Sauté aromatics: Lower the heat to medium and add the sliced onion to the same pan. Cook until softened and translucent, around 3 minutes. Add the minced garlic, grated ginger, and red curry paste, stirring constantly for 1–2 minutes until fragrant and well combined.
- Create the curry sauce: Pour in the full-fat coconut milk, beef broth, fish sauce, soy sauce or tamari, and brown sugar. Stir thoroughly to combine all ingredients and bring the mixture to a gentle simmer.
- Slow cook the beef: Return the seared beef roast to the pot, nestling it into the curry sauce. Cover the pot with a lid and cook on low heat for 3–4 hours on the stovetop or place in a slow cooker set to low for 6–8 hours. The beef should become tender and easily shredded with a fork.
- Shred and finish: Once the beef is fall-apart tender, remove it from the pot and shred it using two forks. Stir the shredded beef back into the curry sauce, then add the fresh lime juice to brighten the flavors.
- Serve and garnish: Spoon the coconut red curry drip beef over cooked rice, noodles, or serve with crusty bread to soak up the rich sauce. Garnish with chopped cilantro and sliced red chili if desired for an extra hit of freshness and heat.
Notes
- This dish tastes even better the next day as the flavors continue to meld and deepen.
- For a spicier version, increase the amount of red curry paste or add crushed chili flakes.
- Leftovers can be repurposed into flavorful sandwiches, rice bowls, or wraps.
- Use gluten-free tamari to make this recipe gluten-free.
- If you prefer less fat, use light coconut milk, but the sauce will be less rich.
- Prep Time: 15 minutes
- Cook Time: 4 hours stovetop or oven; 6–8 hours slow cooker
- Category: Main Course
- Method: Slow Cooked / Braised
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl (approximately 1/6th of recipe)
- Calories: 480
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 115 mg
