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Coconut Red Curry Drip Beef

Coconut red curry drip beef is a Thai-American slow-cooker meal with fall-apart shredded chuck roast simmered in a fragrant coconut-red curry broth. Serve it over rice and finish with fresh cilantro, lime, and sliced red chili for a tangy, savory drip.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 lb beef chuck roast Use well-marbled chuck roast for 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
  • 4 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice Add at the end for bright flavor.
  • 1 lemongrass stalk, bruised
  • 2 tsp cumin
  • 1 cup beef broth
Serving
  • 1 Steamed rice
  • 1 cilantro For topping.
  • 1 lime Use wedges.
  • 1 red chili Sliced, to taste.
Seasoning
  • 1 Salt and pepper To taste; used to season the roast.

Equipment

  • 1 Dutch oven

Method
 

Season and build the curry sauce
  1. Season the chuck roast generously with salt and pepper, coating all sides so the flavor penetrates as it cooks. Set it aside while you mix the sauce.
  2. Whisk together coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, cumin, and beef broth until smooth and evenly combined. This creates the coconut-red curry base for the slow cooking.
Slow-cook until fall-apart tender
  1. Place the beef in the Crockpot and pour the curry sauce over it, ensuring the meat is covered as much as possible. Add the bruised lemongrass into the pot.
  2. Cook on Low for 7-8 hours, until the beef is fall-apart tender and the sauce is thick and cohesive. The visual cue is shreddable meat with a strong curry aroma filling the kitchen.
Finish and serve
  1. Remove the lemongrass from the pot and discard it. Shred the beef directly in the sauce so it soaks up every bit of curry.
  2. Stir in the lime juice and adjust seasoning with more salt and pepper if needed. The visual cue is a brighter, slightly glossy broth after the citrus is mixed in.
  3. Serve the shredded coconut red curry beef over steamed rice, then top with cilantro, lime wedges, and sliced red chili. Plate it so the beef looks like it’s dripping in the coconut-red curry broth.

Notes

Pro tip: shred the beef while it’s still in the sauce so it stays tender and distributes the curry evenly. Refrigerate leftovers in an airtight container for up to 4 days; freeze in portions for up to 3 months, thaw overnight in the fridge and reheat gently. For a dairy-free swap, confirm your coconut milk is 100% coconut (it already is here); for a lower-sodium option, use no-salt-added coconut milk and reduce added salt at the end.