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Coconut Red Curry Drip Beef

Coconut red curry drip beef is slow-cooked beef chuck roast in a fragrant Thai-inspired coconut-red curry broth until it’s fall-apart tender. The sauce drapes over shredded meat with bright lime, garlic, ginger, and lemongrass for a rich, savory 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
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast
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
  • salt and pepper to taste
To serve
  • steamed rice
  • cilantro
  • lime
  • red chili

Equipment

  • 1 Dutch oven

Method
 

Season and build the curry
  1. Season the chuck roast generously with salt and pepper, pressing it into the surface so it won’t spot. Set the beef aside while you mix the curry base.
  2. Whisk coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, cumin, and beef broth until smooth and evenly colored.
  3. Place the beef in the Crockpot and pour the curry sauce over it, then tuck the bruised lemongrass into the liquid.
Slow-cook until fall-apart
  1. Cook on Low for 7-8 hours, until the beef is fall-apart tender when pulled with a fork. Keep the lid on to maintain steady heat and prevent the curry from reducing too much.
  2. Remove the lemongrass and shred the beef directly in the sauce so the meat soaks up the coconut-red curry broth. Stir well to redistribute the shredded beef.
Finish and serve
  1. Stir in the lime juice and adjust seasoning with more salt and pepper as needed. Taste for balance between creamy coconut, curry heat, and bright citrus.
  2. Serve the shredded beef over steamed rice and top with cilantro, lime wedges, and sliced red chili for a fresh, spicy finish.

Notes

Pro tip: shred the beef in the slow cooker so every strand gets coated, creating that “drip” curry texture. Refrigerate leftovers in a sealed container up to 4 days; freeze up to 3 months (best if you cool quickly). For a lighter option, use light coconut milk and reduce the curry paste slightly, keeping the lime finish for brightness.