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Coconut Red Curry Drip Beef

Coconut red curry drip beef is a Thai-inspired slow-cooker roast with a rich coconut-red curry broth that turns fall-apart tender. Serve it over steamed rice and top with fresh cilantro, lime, and sliced red chili for a saucy, aromatic finish.
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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 Use chuck roast for fall-apart shredding.
Coconut red curry sauce
  • 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
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 steamed rice For serving.
  • 1 cilantro For serving.
  • 1 lime wedges For serving.
  • 1 sliced red chili For serving.

Equipment

  • 1 Dutch oven

Method
 

Season and build the curry
  1. Season chuck roast generously with salt and pepper, coating all sides so the seasoning stays visible after shredding.
  2. Whisk together coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, cumin, and beef broth until smooth and fully combined.
Slow cook
  1. Place beef in the crockpot and pour the curry mixture over it, then add the bruised lemongrass stalk on top for flavor as it simmers low and slow.
  2. Cook on Low for 7-8 hours, until the beef is fall-apart tender and the sauce looks thick and deeply colored.
Finish and serve
  1. Remove the lemongrass stalk and shred the beef in the sauce, stirring so the meat absorbs the coconut-red curry broth.
  2. Stir in lime juice and adjust seasoning with salt and pepper to taste for a brighter, balanced finish.
  3. Serve the shredded beef over steamed rice and top with cilantro, lime wedges, and sliced red chili.

Notes

Pro tip: for maximum “drip” sauce consistency, shred the beef directly in the pot and stir for 30-60 seconds so the meat thickens the broth. Refrigerate leftovers up to 4 days in a sealed container; freeze up to 3 months. For a lighter option, use light coconut milk (or reduce the coconut milk slightly and add extra beef broth) while keeping the curry paste amount the same.