Go Back

Coconut Red Curry Drip Beef

Coconut red curry drip beef is a slow-cooked, fall-apart shredded chuck roast in a creamy coconut-red curry broth with tomatoes and aromatics. Cook low for 7–8 hours, then shred and finish with bright lime juice for a rich, saucy bite over rice.
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 and seasoning
  • 3 lb beef chuck roast
  • 1 salt and pepper to taste
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
Serving
  • 1 Steamed rice
  • 1 cilantro
  • 1 lime
  • 1 red chili

Equipment

  • 1 Dutch oven

Method
 

Season and build the curry base
  1. Season the chuck roast generously with salt and pepper, making sure both sides are evenly coated (no visible dry spots).
  2. Whisk together the coconut milk, diced tomatoes, red curry paste, minced garlic, grated ginger, fish sauce, brown sugar, lime juice, lemongrass, cumin, and beef broth until smooth and fully combined, with no curry paste streaks.
Slow-cook until fall-apart tender
  1. Place the beef in the slow cooker and pour the curry sauce over it, ensuring the meat is mostly covered.
  2. Cook on Low for 7–8 hours, until the beef is fall-apart tender when pressed with a fork and the sauce looks thick and cohesive.
Shred, finish, and serve
  1. Remove the lemongrass, then shred the beef in the sauce so it soaks up the coconut-red curry broth.
  2. Stir in the remaining lime juice and adjust seasoning to taste, aiming for a bright, balanced flavor against the rich coconut base.
  3. Serve the drip beef over steamed rice and top with cilantro, lime wedges, and sliced red chili for fresh heat and color.

Notes

For the best “drip” effect, shred the beef directly in the slow cooker so the fibers pull into the sauce; rest in the cooker 10 minutes before serving to thicken slightly. Refrigerate up to 4 days; freeze up to 3 months. To make it dairy-free (already gluten-free-friendly if your curry paste and fish sauce are gluten-free), use a gluten-free red curry paste if needed.