Description
This Coconut Curry Shredded Beef is a rich and flavorful slow cooker dish perfect for a comforting main course. Tender chunks of chuck roast are seared, then slow-cooked in a fragrant coconut curry sauce infused with red curry paste, spices, and coconut milk. Finished with fresh lime juice and cilantro, this Thai-inspired recipe pairs beautifully with jasmine rice or noodles and is both gluten-free and dairy-free.
Ingredients
Scale
Beef
- 2 ½ pounds chuck roast or stewing beef
- 1 tablespoon olive oil
Aromatics & Spices
- 1 medium yellow onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (optional)
- Juice of 1 lime
Garnish
- Chopped fresh cilantro
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2–3 minutes per side, to develop flavor and lock in juices. Once browned, transfer the beef to a slow cooker.
- Sauté Aromatics: In the same skillet, add the sliced onion and cook until softened, about 3 minutes. Add the minced garlic, grated ginger, red curry paste, curry powder, cumin, salt, and black pepper. Stir and cook for 1 minute to bloom the spices and enhance their aromas.
- Prepare Sauce: Pour in the coconut milk and add the brown sugar and fish sauce if using. Scrape the bottom of the pan to release any browned bits, incorporating all flavor into the sauce.
- Slow Cook Beef: Pour the curry sauce mixture over the seared beef in the slow cooker. Cover and cook on low for 8 hours or high for 4–5 hours until the beef is fall-apart tender.
- Shred and Finish: Once cooked, shred the beef using two forks directly in the slow cooker. Stir in the fresh lime juice to brighten the flavors. Taste and adjust seasoning if necessary.
- Serve: Serve the shredded beef curry over jasmine rice, noodles, or in lettuce wraps. Garnish with chopped fresh cilantro for a fresh, herbal finish.
Notes
- Adjust the spice level by adding more or less red curry paste based on your preference.
- This dish pairs wonderfully with jasmine rice or cauliflower rice for a lower-carb alternative.
- Leftovers taste even better the next day as flavors deepen and can be frozen for up to 3 months.
