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Coconut Red Curry Drip Beef

Coconut red curry drip beef with fall-apart shredded beef cooked low and slow in a fragrant coconut-red curry broth. Whisked curry paste, aromatics, and tomatoes simmer together in a slow cooker for a rich, spoon-drip texture.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Coconut red curry drip beef
  • 3 lb beef chuck roast
  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 3 tbsp red curry paste
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 stalk lemongrass stalk, bruised
  • 2 tsp cumin
  • 1 cup beef broth
  • 0.5 Steamed rice for serving
  • 0.25 cilantro for serving
  • 0.25 lime wedges for serving
  • 0.25 red chili sliced for serving
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Season and prep the curry sauce
  1. Season the beef chuck roast generously with salt and pepper.
  2. Whisk coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, lime juice, cumin, and beef broth until smooth.
  3. Bruise the lemongrass stalk, then place it into the slow-cooker liner or pot base.
Slow cook until fall-apart tender
  1. Place the beef into the slow cooker, pour the curry sauce over top, and ensure the beef is mostly submerged.
  2. Cook on Low for 7-8 hours, until the beef is fall-apart tender and the sauce looks cohesive and glossy.
Finish and serve
  1. Remove the lemongrass from the sauce and discard it.
  2. Shred the beef in the sauce using two forks, letting it soak up the curry broth.
  3. Stir and adjust the seasoning, then add any extra lime juice if you want the flavor brighter.
  4. Serve the shredded beef and curry drip over steamed rice with cilantro, lime wedges, and sliced red chili.

Notes

For the most “drip” texture, avoid simmering on High at the end—after shredding, just stir to combine so the sauce stays thick and coating. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 3 months (reheat gently, adding a splash of broth if needed). For a dairy-free swap, this recipe is already dairy-free; for a lower-sodium option, use reduced-sodium beef broth and fish sauce to taste.