The Coconut Red Curry Drip Beef Recipe is a soul-warming dish that marries tender, slow-cooked beef with the vibrant, creamy, and slightly spicy notes of Thai-inspired coconut red curry. This recipe transforms a humble beef chuck roast into a succulent feast dripping with rich flavors and a tantalizing sauce that’s perfect for soaking up with rice or nestling inside a sandwich roll. Whether you’re cooking for a weeknight family dinner or aiming to impress guests, this dish brings together simplicity and exotic flavor in the most delicious way imaginable.
Ingredients You’ll Need
Each ingredient in this Coconut Red Curry Drip Beef Recipe plays a crucial role in building its unforgettable taste and texture. From the fatty richness of the beef chuck roast to the aromatic spices and creamy coconut milk, everything works together to create a luscious and satisfying meal.
- 3 to 4 pounds beef chuck roast: The perfect cut for slow cooking, becoming tender and shredding beautifully.
- 1 tablespoon avocado oil: Ideal for searing the beef to lock in flavor with a high smoke point.
- 1 tablespoon red curry paste: The heart of the dish, bringing spicy depth and authentic Thai flavor.
- 1 tablespoon fish sauce: Adds umami complexity and a savory kick.
- 1 tablespoon brown sugar: Balances the spice with a touch of gentle sweetness.
- 1 teaspoon garlic powder: For warm, garlicky undertones without extra chopping.
- 1 teaspoon onion powder: Enhances savory depth without overpowering.
- 1 teaspoon ground ginger: Provides a subtle zing that brightens the curry.
- 1 (13.5 oz) can full-fat coconut milk: Essential for that creamy, rich curry sauce.
- 1 tablespoon soy sauce or tamari: Brings a salty, savory foundation to the sauce.
- 1 teaspoon salt: Elevates all the flavors perfectly.
- 1/2 teaspoon black pepper: Adds a mild heat and complexity.
- 1/4 cup beef broth or water: Creates the perfect cooking liquid for tenderness and sauce consistency.
- Optional toppings (fresh cilantro, sliced red chili, green onions, lime wedges): Brighten, add crunch, and bring fresh bursts of flavor.
How to Make Coconut Red Curry Drip Beef Recipe
Step 1: Sear the Beef
Start by heating a large skillet over medium-high heat and add the avocado oil. Sear the trimmed beef chuck roast on all sides until it’s deeply browned. This step is all about developing flavor through caramelization, ensuring your drip beef has that rich, savory base.
Step 2: Prepare the Curry Sauce
While the beef is resting aside, whisk together the red curry paste, fish sauce, brown sugar, garlic powder, onion powder, ground ginger, coconut milk, soy sauce (or tamari), salt, black pepper, and beef broth in a medium bowl. This paste instantly transforms into a luscious sauce that’s fragrant, tangy, spicy, and creamy all at once.
Step 3: Slow Cook to Tender Perfection
Place the seared beef into your slow cooker and pour the curry mixture over it. Cover and cook on low for 8 to 10 hours. This slow, steady heat melts the connective tissue, leaving you with beef so tender it practically falls apart at the touch.
Step 4: Shred and Stir in the Sauce
Once the beef is cooked, shred it directly in the slow cooker using two forks. The shredded beef soaks up every bit of the vibrant curry sauce, offering a perfect balance of meaty richness and creamy coconut goodness in every bite.
How to Serve Coconut Red Curry Drip Beef Recipe
Garnishes
Adding fresh garnishes like chopped cilantro, sliced red chili, and green onions instantly elevates the dish by introducing freshness and a pop of color. A squeeze of lime wedges brightens the richness, making each bite lively and well-rounded.
Side Dishes
This drip beef shines alongside fluffy jasmine rice, sticky rice, or comforting noodles that soak up the sauce perfectly. For something different, try serving it with roasted vegetables or even in a crusty sandwich roll for a unique twist.
Creative Ways to Present
For a casual dinner, pile the beef and sauce over rice bowls topped with your preferred garnishes. If you’re hosting, make mini sliders with the shredded beef and serve some dipping sauce on the side. Alternatively, stuff it into soft tacos with fresh cucumber slices and a drizzle of yogurt for a fun fusion meal.
Make Ahead and Storage
Storing Leftovers
After enjoying your Coconut Red Curry Drip Beef Recipe, store the leftovers in an airtight container in the refrigerator. The flavors develop even more overnight, making for an even tastier next-day meal that’s perfect for lunch or a quick dinner.
Freezing
This recipe freezes beautifully. Portion the beef and sauce into freezer-safe containers and freeze for up to three months. Thaw in the refrigerator overnight before reheating to enjoy that rich curry flavor anytime you want without the wait.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring occasionally until the sauce is warmed through and the beef is tender again. Adding a splash of water or broth helps maintain sauciness if it has thickened too much in the fridge.
FAQs
Can I use a different cut of beef for this recipe?
While chuck roast is ideal because of its marbling and tenderness after slow cooking, you can also try brisket or short ribs. Just adjust the cooking time to ensure the meat becomes tender enough to shred.
Is this recipe very spicy?
The heat level is moderate but can be adjusted by adding more or less red curry paste. You can also add fresh chilies or chili flakes if you like it hotter or tone it down by using less curry paste.
Can I make this recipe in an Instant Pot?
Absolutely! Sear the beef using the sauté function, then cook on high pressure for about 60 to 75 minutes followed by a natural release. This cuts down cooking time significantly while maintaining tenderness.
What can I substitute for fish sauce if I’m allergic?
You can swap fish sauce for soy sauce or tamari if you need a vegetarian-friendly or allergy-safe alternative. It won’t have the exact same umami punch but will still add savory depth to the sauce.
Can I make this recipe paleo or Whole30 compliant?
Yes! Replace soy sauce with coconut aminos and brown sugar with coconut sugar or omit sugar altogether. Make sure your red curry paste is free from non-compliant ingredients.
Final Thoughts
Trust me when I say that this Coconut Red Curry Drip Beef Recipe is destined to become one of your ultimate go-to dishes. It combines incredible flavor, effortless prep with slow cooking, and versatility that fits any occasion. Give it a whirl and watch how it quickly becomes a favorite in your recipe collection.
Print
Coconut Red Curry Drip Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai-Inspired, American
- Diet: Dairy-Free
Description
This Coconut Red Curry Drip Beef is a rich and flavorful slow-cooked dish featuring tender beef chuck roast simmered in a vibrant Thai-inspired coconut red curry sauce. The combination of red curry paste, coconut milk, and aromatic spices creates a deliciously creamy and spicy sauce that infuses the beef with deep flavors. Perfect for meal prep or a comforting main course, this versatile recipe can be served over rice, noodles, or in sandwich rolls with fresh herbs and lime wedges.
Ingredients
Beef and Oil
- 3 to 4 pounds beef chuck roast, trimmed of excess fat
- 1 tablespoon avocado oil
Curry Sauce
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup beef broth or water
Optional Toppings
- Fresh cilantro
- Sliced red chili
- Green onions
- Lime wedges
Instructions
- Sear the Beef: Preheat a large skillet over medium-high heat and add the avocado oil. Sear the beef chuck roast on all sides until it is deeply browned, locking in flavor and juices.
- Prepare Slow Cooker: Transfer the seared beef roast to the slow cooker, placing it in the center.
- Mix the Curry Sauce: In a medium bowl, whisk together red curry paste, fish sauce, brown sugar, garlic powder, onion powder, ground ginger, coconut milk, soy sauce or tamari, salt, black pepper, and beef broth until well combined.
- Add Sauce to Beef: Pour the prepared curry sauce evenly over the beef in the slow cooker, ensuring the roast is well covered.
- Slow Cook the Beef: Cover the slow cooker and cook the beef on low heat for 8 to 10 hours, or until the beef is fall-apart tender and infused with the curry flavors.
- Shred and Combine: Once cooked, use two forks to shred the beef directly in the slow cooker, mixing it thoroughly into the curry sauce to absorb all the flavors.
- Serve: Serve the drip beef warm with your choice of rice, noodles, or in sandwich rolls. Garnish with fresh cilantro, sliced red chili, green onions, and lime wedges for added brightness and spice as desired.
Notes
- This dish improves in flavor when refrigerated overnight, making it excellent for meal prep.
- To increase spice levels, add more red curry paste or sprinkle chili flakes during cooking or serving.
- For a paleo-friendly alternative, substitute soy sauce with coconut aminos and brown sugar with coconut sugar.
