Description
This Coconut Curry Shredded Beef recipe features tender, slow-cooked beef chuck roast simmered in a rich and fragrant Thai-inspired coconut curry sauce. Perfect for a comforting main course, the beef is seared, then slow-cooked with aromatic spices, coconut milk, and fresh lime juice. Served over rice or noodles and garnished with fresh cilantro and sliced red chili, this dish offers a delicious blend of creamy, spicy, and savory flavors that will satisfy your cravings for authentic Thai cuisine with minimal effort.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast, trimmed of excess fat
- Salt and black pepper to taste
- 1 tablespoon olive oil
Aromatics and Spices
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
Liquids and Flavor Enhancers
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup beef broth
- 1 tablespoon fish sauce (optional)
- Juice of 1 lime
Garnishes
- Fresh cilantro
- Sliced red chili
Instructions
- Season and Sear the Beef: Generously season the beef chuck roast with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until well browned, about 3–4 minutes per side. This step locks in flavor and develops a rich crust.
- Transfer Beef to Slow Cooker: Place the seared beef into your slow cooker, setting the foundation for slow cooking.
- Sauté Aromatics: Using the same skillet, reduce heat to medium and add diced onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and softened, which helps build the sauce’s flavor base.
- Add Spices and Curry Paste: Stir in red curry paste, ground cumin, ground coriander, and turmeric. Cook for about 1 minute to toast the spices and deepen their aromas.
- Deglaze and Combine Liquids: Pour in the full-fat coconut milk and beef broth, scraping up any browned bits from the bottom of the skillet. These bits add depth to the sauce.
- Season Sauce: Stir in the fish sauce if using, and fresh lime juice for brightness, enhancing the curry’s complex flavors.
- Cook in Slow Cooker: Pour the sauce mixture over the beef in the slow cooker. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and easily shreds.
- Shred the Beef: Remove the cooked beef from the slow cooker and shred it thoroughly using two forks to create tender strands.
- Combine and Serve: Return the shredded beef to the slow cooker sauce and stir well to coat the meat evenly. Serve hot over rice or noodles, garnished with fresh cilantro and sliced red chili for added color and heat.
Notes
- For extra richness, stir in a tablespoon of peanut butter or a splash of cream into the sauce just before serving.
- Leftover shredded beef works wonderfully in tacos, lettuce wraps, or grain bowls for a quick meal.
- This dish freezes beautifully — store leftovers in an airtight container for up to 3 months.
