Description
Tender and flavorful coconut red curry drip beef made with succulent chuck roast, simmered in a rich Thai-inspired sauce until it’s melt-in-your-mouth delicious. Perfect for a comforting dinner that’s both easy and impressive.
Ingredients
Scale
Chuck Roast:
- 3–4 lbs chuck roast or beef shoulder
Seasoning:
- 1 tbsp olive oil
Aromatics:
- 1 small onion (sliced)
- 3 garlic cloves (minced)
- 1 tbsp fresh ginger (minced)
Curry Sauce:
- 3 tbsp red curry paste
- 1 can (13.5 oz) coconut milk (full fat)
- 1/2 cup beef broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- juice of 1 lime
Garnish:
- chopped fresh cilantro for garnish
Instructions
- Prepare the Beef: Pat the beef dry, season with salt and pepper. Sear in a skillet.
- Prepare the Sauce: Sauté onion, garlic, and ginger. Add curry paste, coconut milk, broth, fish sauce, sugar, soy sauce. Pour over beef in the slow cooker.
- Cook: Cook on low for 8 hours or high for 4–5 hours until tender. Shred the beef, return to the sauce, add lime juice.
- Serve: Serve over rice, noodles, or in lettuce wraps. Garnish with cilantro.
Notes
- Add sliced red bell pepper or carrots in the last hour of cooking for extra flavor and color.
- This dish tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
