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
Scale
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.
