Go Back

Coconut Red Curry Drip Beef

Coconut red curry drip beef is slow-cooked until your chuck roast is fall-apart tender, then shredded and drenched in a coconut-red curry broth. This Thai-American style crockpot curry is fragrant with lemongrass, ginger, and garlic, and finishes with fresh lime for a bright, savory finish.
Print Recipe Pin Recipe
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
coconut milk
  • 1 can (13.5 oz) coconut milk
diced tomatoes
  • 1 can (14 oz) diced tomatoes
red curry paste
  • 3 tbsp red curry paste
garlic
  • 4 cloves garlic
fresh ginger
  • 1 tbsp fresh ginger
fish sauce
  • 1 tbsp fish sauce
brown sugar
  • 1 tbsp brown sugar
lime juice
  • 1 tbsp lime juice
lemongrass stalk
  • 1 lemongrass stalk
cumin
  • 2 tsp cumin
beef broth
  • 1 cup beef broth
steamed rice
  • 1 steamed rice
cilantro
  • 1 cilantro
lime
  • 1 lime
red chili
  • 1 red chili
salt
  • 1 salt to taste
pepper
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Season and build the curry
  1. Season the beef chuck roast generously with salt and pepper. Rub in the seasoning so the surface looks well-coated, not patchy.
  2. Whisk coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, cumin, and beef broth until smooth. The mixture should look evenly speckled with curry paste and fully combined.
  3. Place the beef chuck roast in the Crockpot and pour the curry sauce over the top, then add the bruised lemongrass stalk. Make sure the sauce pools around the roast so it’s mostly covered.
Slow cook and finish
  1. Cook on Low for 7-8 hours until the beef is fall-apart tender. Check at the end by pulling with a fork—there should be no resistance and the strands should shred easily.
  2. Remove the lemongrass stalk and shred the beef in the sauce. Stir until shredded beef is coated and the curry looks thicker and more unified.
  3. Stir in lime juice and adjust seasoning with salt and pepper. Taste and look for a brighter flavor as the sauce loosens slightly and becomes more vibrant.
Serve
  1. Serve the coconut red curry drip beef over steamed rice. Top with cilantro, lime wedges, and sliced red chili for a fresh, colorful finish.

Notes

Pro tip: for the best “drip” texture, shred the beef right after cooking and stir thoroughly so the strands soak up the coconut curry broth. Store leftovers in the fridge up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. Freezing is yes—freeze in portions up to 3 months and thaw overnight in the fridge. Dietary swap: use low-sodium broth and taste-adjust salt at the end for a lower-sodium version.