Go Back

Coconut Red Curry Drip Beef

Coconut red curry drip beef is slow-cooked until the chuck roast turns fall-apart tender and drenches in a coconut-red curry broth. This Thai-American-style crockpot method finishes with lime for a bright, savory finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast Generously season with salt and pepper.
Coconut-red curry base
  • 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 Add after shredding and simmering in the sauce.
  • 1 stalk lemongrass Bruise before adding.
  • 2 tsp cumin
  • 1 cup beef broth
  • salt and pepper To taste.
Serving
  • steamed rice
  • cilantro
  • lime wedges
  • sliced red chili

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Season the beef
  1. Season the beef chuck roast generously with salt and pepper so the surface flavors the sauce as it cooks.
Make the coconut red curry sauce
  1. Whisk coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, cumin, and beef broth until smooth and evenly combined.
Crockpot slow cook
  1. Place the beef in the Crockpot, pour the curry sauce over it, and add the bruised lemongrass for full aroma infusion.
  2. Cook on Low for 7-8 hours (until the beef is fall-apart tender), checking visually for shreddable texture when you test the center.
Finish and serve
  1. Remove the lemongrass, then shred the beef directly in the sauce so it turns into the drip-style curry coating.
  2. Stir in the lime juice and cook 5 minutes more on Low (until the sauce looks slightly brighter and cohesive), then adjust seasoning to taste.
  3. Serve the shredded coconut red curry drip beef over steamed rice and top with cilantro, lime wedges, and sliced red chili.

Notes

Pro tip: bruise the lemongrass before adding so its oils bloom during the long low cook. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or microwave until hot. Freezing is yes—freeze portions for up to 3 months and thaw overnight in the fridge. For a lower-sodium option, choose low-sodium beef broth and reduce added salt since the fish sauce already provides saltiness.