Tender, fall-apart chuck roast meets the bold, aromatic flavors of Thai red curry and creamy coconut milk in this Coconut Red Curry Drip Beef. This fusion twist on classic drip beef delivers a luscious, savory-sweet broth that soaks into every strand of shredded beef, perfect over rice or noodles for an irresistible weeknight dinner.
Table of Contents
Why This Coconut Red Curry Drip Beef Is a Must-Try
This recipe transforms traditional Italian-style drip beef into a Southeast Asian-inspired comfort food. The combination of red curry paste, coconut milk, soy sauce, fish sauce, and fresh aromatics creates a rich, velvety sauce that clings beautifully to tender beef shreds. It’s simple to prepare, mostly hands-off, and works equally well in the oven or slow cooker.
Ingredients for Maximum Flavor
• Olive Oil – Adds richness and helps develop a golden crust on the beef.
• Chuck Roast – The perfect cut for slow cooking, yielding succulent, fall-apart texture.
• All-Purpose Flour – Light coating for a flavorful sear and thicker sauce (optional for gluten-free).
• Beef Broth – Deepens the savory base.
• Coconut Milk – Creamy, subtly sweet, and essential for Thai-style richness.
• Soy Sauce or Tamari – Boosts umami depth.
• Thai Red Curry Paste – Infuses the dish with aromatic heat and complexity.
• Fresh Ginger – Adds brightness and warmth.
• Garlic – A savory backbone that elevates the broth.
• Sugar – Balances spicy and salty notes.
• Fish Sauce – Adds an authentic Southeast Asian depth.
• Onion – Provides sweet-savory balance and texture contrast.
• Optional: Jalapeño, Sweet Peppers, or Lemongrass Paste – For extra heat or freshness.
Ingredient Swaps and Variations
• Green Curry Paste – For a milder, herbaceous twist.
• Coconut Cream – For an even richer texture.
• Bone-In Short Ribs – For a luxurious alternative to chuck roast.
• Vegetarian Option – Use jackfruit or mushrooms instead of beef.
How to Make Coconut Red Curry Drip Beef
- Preheat Oven – Set to 350°F (175°C).
- Sear the Beef – Season roast with salt, pepper, and flour. Sear in hot oil 5 minutes per side until deeply browned.
- Build the Sauce – Lower heat and stir in broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce.
- Braise – Return beef to the pot, cover, and roast for 2 hours until tender.
- Shred and Return – Remove beef, skim excess fat from sauce, shred meat with two forks, and return to pot.
- Add Vegetables – Stir in onions and optional peppers; let rest 5 minutes for slight crunch.
- Serve – Spoon over rice or noodles with plenty of sauce.
Tips for the Best Results
• Don’t Skip the Sear – It creates a deep, beefy flavor.
• Shake Coconut Milk Cans – Ensures a smooth, creamy texture.
• Adjust Heat – Add more curry paste or peppers for spice lovers.
• Make Ahead – Tastes even better the next day after flavors meld.
• Slow Cooker Option – Sear beef, then cook on high 6–7 hours until tender.
Serving Ideas & Flavor Pairings
• Carbs – Jasmine rice, udon noodles, or crusty bread.
• Toppings – Fresh basil, cilantro, lime wedges, or pickled vegetables for brightness.
• Side Dishes – Steamed bok choy, cucumber salad, or roasted sweet potatoes.
• Variations – Add pineapple for a sweet-savory note or swap beef for pork shoulder.
A Nutrient-Rich Comfort Meal
This Coconut Red Curry Drip Beef offers protein-rich chuck roast, healthy fats from coconut milk, and anti-inflammatory benefits from ginger and garlic. Paired with vegetables and rice, it’s a balanced, satisfying dish with global flavor appeal.
Conclusion
Coconut Red Curry Drip Beef is the perfect marriage of comforting, slow-cooked tenderness and vibrant, Southeast Asian-inspired flavors. It’s hearty enough to satisfy a crowd, yet simple enough for a weeknight dinner. The coconut milk and curry paste create a rich, aromatic broth that’s equally delicious soaked into rice or clinging to noodles. With its versatility, make-ahead potential, and irresistible taste, this dish deserves a permanent spot in your recipe rotation.
Frequently Asked Questions
1. Can I make Coconut Red Curry Drip Beef in a slow cooker?
Yes. Simply sear the beef as instructed, then transfer it and the prepared braising liquid into your slow cooker. Cook on high for 6–7 hours or on low for 8–9 hours until the beef is fall-apart tender.
2. Is there a substitute for red curry paste?
If you can’t find red curry paste, green curry paste works beautifully for a milder, herb-forward flavor. Yellow curry paste offers a sweeter, earthier profile.
3. Can I freeze Coconut Red Curry Drip Beef?
Absolutely. Store cooled beef and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if needed.
More Relevant Recipes
- Tuscan Beef Casserole: A Hearty, Comforting Meal for Every Occasion
- Slow Cooked Summer Beef Casserole
- Beef Stew Recipe: A Hearty and Comforting Meal for Cold Weather
Coconut Red Curry Drip Beef
- Total Time: 2 hours 45 minutes
- Yield: 4 to 6 servings 1x
- Diet: Gluten Free
Description
Coconut Red Curry Drip Beef is a tender, slow-braised chuck roast infused with Thai red curry paste, creamy coconut milk, and aromatic spices. This comforting, flavor-packed dish is perfect over rice or noodles and can be made in the oven or slow cooker for an easy yet impressive meal.
Ingredients
- 2 tablespoons olive oil
- One 2.5–3 pound chuck roast
- 2 teaspoons salt
- 2 teaspoons freshly cracked pepper
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- Two 14.5-ounce cans coconut milk (shaken before opening)
- 1/4 cup soy sauce (or tamari)
- 4-ounce jar Thai-style red curry paste
- 1.5-inch piece fresh ginger, peeled and grated or minced
- 6 large garlic cloves, minced or grated
- 3 teaspoons sugar
- 1 tablespoon fish sauce
- 1/2 large onion, sliced
- Optional: thinly sliced jalapeño or sweet peppers
- Optional: squeeze of lemongrass paste
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season chuck roast on both sides with salt and pepper, then coat evenly with flour.
- Sear beef for about 5 minutes per side until a golden-brown crust forms. Transfer to a platter and set aside.
- Lower heat to medium-low and add beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce to the pot. Stir to combine.
- Gently place beef back into the pot, cover, and transfer to the oven. Roast for 2 hours.
- Remove from oven, transfer beef to a tray, and skim about 1/4 cup of fat from the sauce.
- Shred beef into bite-sized pieces with two forks, then return it and its juices to the pot.
- Add sliced onion and optional peppers; let rest 5 minutes to soften slightly.
- Serve over rice or noodles with extra sauce ladled on top.
Notes
- For a Whole30 version, omit flour and sugar.
- To prepare in a slow cooker, sear beef as directed, mix sauce ingredients in the cooker, and cook on high 6–7 hours or until tender.
- For a richer sauce, simmer drippings after removing beef until reduced by half.
- Shake coconut milk cans before opening for a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Fusion, Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
