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Coconut Red Curry Drip Beef

Coconut red curry drip beef with slow-cooked, fall-apart chuck roast in a fragrant coconut curry broth. Set it in the crockpot until tender, then shred and finish with lime for a bold, creamy Thai-American main dish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast
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
  • 1 lemongrass stalk bruised
  • 2 tsp cumin
  • 1 cup beef broth
Seasoning and serving
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • steamed rice for serving
  • cilantro for serving
  • lime wedges for serving
  • red chili sliced, for serving

Equipment

  • 1 Dutch oven

Method
 

Season and build the curry sauce
  1. Season the chuck roast generously with salt and pepper. Pat the seasoning on so it sticks before the meat goes into the slow cooker.
  2. Whisk coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, cumin, and beef broth until smooth. The mixture should look uniform and slightly thick like a curry base.
Slow cook
  1. Place the beef in the slow cooker and pour the curry sauce over it, then add the bruised lemongrass. Make sure most of the meat is surrounded by sauce for even tender results.
  2. Cook on Low for 7–8 hours until the beef is fall-apart tender. The sauce should be simmering gently and the beef should shred with light pressure.
Shred and finish
  1. Remove the lemongrass and discard it. You should no longer see long pieces in the broth when you’re done.
  2. Shred the beef in the sauce using two forks. Stir until the shredded beef is fully coated and the curry looks evenly distributed.
  3. Stir in the lime juice and adjust seasoning with salt and pepper as needed. Taste for balance so the broth brightens without tasting sour.
Serve
  1. Serve the coconut red curry drip beef over steamed rice. Top with cilantro, lime wedges, and sliced red chili so each bite gets fresh heat and brightness.

Notes

For the best “drip” texture, shred only after the beef has reached true fall-apart tenderness, then stir well so the meat soaks up the coconut curry broth. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. If you want a lighter version, swap to reduced-fat coconut milk while keeping the same cook time.