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Coconut Red Curry Drip Beef

Coconut red curry drip beef with slow-cooked, fall-apart chuck roast simmered in a creamy red curry coconut broth. Finished with bright lime juice and served over rice with cilantro and chili for a bold Thai-inspired meal.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast Use chuck roast for maximum shredding tenderness.
Coconut red curry base
  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 3 tbsp red curry paste
  • 4 cloves garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 stalk lemongrass Bruised.
  • 2 tsp cumin
  • 1 cup beef broth
Seasoning and serving
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 steamed rice For serving.
  • 1 cilantro Fresh, for topping.
  • 1 lime wedges For serving.
  • 1 sliced red chili For serving.

Equipment

  • 1 Dutch oven

Method
 

Season and build the curry
  1. Season the chuck roast generously with salt and pepper, ensuring all sides are covered so the flavor penetrates as it cooks.
  2. Whisk coconut milk, diced tomatoes, red curry paste, garlic, ginger, fish sauce, brown sugar, cumin, and beef broth until smooth and evenly combined.
  3. Place the beef in the Crockpot, pour the curry sauce over, and add the bruised lemongrass so it infuses the broth during the long cook.
Slow-cook until fall-apart tender
  1. Cook on Low for 7-8 hours, until the beef is fall-apart tender with sauce that looks thick and richly colored.
  2. Remove the lemongrass, then shred the beef in the sauce so every bite gets coated in the curry broth.
  3. Stir in the lime juice and adjust seasoning to taste, aiming for a bright, balanced finish that cuts through the richness.
Serve
  1. Serve over steamed rice with cilantro, lime wedges, and sliced red chili for fresh contrast and heat.

Notes

For the richest “drip” texture, keep the Crockpot lid on while cooking and only shred after the beef is fully tender. Store leftovers in the fridge up to 4 days; reheat gently on the stove or microwave. Freezing is yes—freeze in portions up to 3 months and thaw overnight in the fridge. For a lighter option, use light coconut milk and reduce red curry paste slightly if you prefer less intense heat.