Description
This Coconut Curry Shredded Beef is a rich and flavorful Thai-inspired dish featuring tender beef chuck roast simmered in a creamy coconut milk curry sauce with vibrant spices like red curry paste, turmeric, and cumin. Perfectly slow-cooked until shreddable, this comforting main course is garnished with fresh cilantro and lime wedges and serves beautifully over rice, noodles, or flatbread.
Ingredients
Scale
Beef and Aromatics
- 2 ½ pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Spices and Sauce
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- Salt and pepper, to taste
Garnish
- Chopped cilantro
- Lime wedges
Instructions
- Season and Sear Beef: Season the beef chuck roast generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until well browned, approximately 3 to 4 minutes per side, then remove from the pot and set aside.
- Sauté Aromatics: Reduce heat to medium. In the same pot, add the sliced onion and sauté for 4 to 5 minutes until softened. Add the minced garlic, grated ginger, red curry paste, ground turmeric, and ground cumin. Cook for 1 to 2 minutes until the mixture becomes fragrant, stirring frequently to prevent burning.
- Add Liquids and Combine: Pour in the full-fat coconut milk, brown sugar, and fish sauce if using. Stir everything together to combine the curry paste and spices evenly with the coconut milk.
- Simmer the Beef: Return the seared beef to the pot. Cover with a lid, reduce heat to low, and let simmer gently for 3 to 3.5 hours or until the beef is fork-tender and can be shredded easily.
- Shred and Finish Sauce: Carefully remove the beef from the pot and shred it using two forks. Return the shredded beef to the coconut curry sauce. Stir in the lime juice and continue to simmer uncovered for another 5 to 10 minutes to thicken the sauce slightly and meld flavors.
- Serve: Serve the coconut curry shredded beef hot over your choice of rice, noodles, or flatbread. Garnish generously with chopped cilantro and lime wedges for a burst of freshness.
Notes
- For a convenient slow cooker variation, sear the beef and aromatics first on the stovetop, then transfer everything to a slow cooker and cook on low for 8 hours until tender.
- The dish stores well in the refrigerator and tastes even better the next day as the flavors deepen.
- Fish sauce is optional; omit it for a milder flavor or to make the dish vegetarian by substituting beef with hearty mushrooms and vegetable broth.
