Description
A rich and flavorful Coconut Curry Shredded Beef slow-cooked to tender perfection in a blend of aromatic spices, coconut milk, and savory sauces, making it a comforting Thai-inspired main dish perfect for serving over rice or with naan.
Ingredients
Scale
Beef and Marinade
- 2.5 lbs beef chuck roast
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Aromatics and Spices
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
Liquids and Seasonings
- 1 can (14 oz) full-fat coconut milk
- 1 cup beef broth
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce or soy sauce
Garnishes
- Chopped fresh cilantro
- Lime wedges
Instructions
- Season and Sear Beef: Season the beef chuck roast generously with salt and pepper. Heat vegetable oil in a large Dutch oven or slow cooker insert over medium-high heat. Sear the beef on all sides until browned, about 3 to 4 minutes per side, then remove and set aside.
- Sauté Aromatics: In the same pot, add sliced onions and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another minute to release their fragrances.
- Add Spices: Stir in the red curry paste, curry powder, ground cumin, and turmeric, cooking the mixture for 1 to 2 minutes until the spices become fragrant and well combined.
- Combine Liquids: Pour in the full-fat coconut milk, beef broth, brown sugar, and fish sauce or soy sauce. Stir well to blend all ingredients creating a rich curry sauce.
- Slow Cook the Beef: Return the seared beef to the pot, ensuring it is submerged in the sauce. Cover and cook on low for about 8 hours in a slow cooker, or alternatively, place in an oven preheated to 325°F (163°C) and cook for 3 to 4 hours until the beef is fork-tender and easily shredded.
- Shred and Serve: Use two forks to shred the cooked beef directly in the pot. Stir the shredded beef back into the curry sauce to soak up all the flavors. Serve hot over rice or alongside naan, garnished with chopped fresh cilantro and lime wedges for added brightness.
Notes
- This dish freezes well and the flavors deepen overnight for even better taste the next day.
- Adjust the spice level by adding chili flakes or extra red curry paste to your liking.
- For quicker preparation, this recipe can be made in a pressure cooker, cooking the beef for about 60 minutes on high pressure.
