Description
This Coconut Curry Shredded Beef recipe features tender chunks of beef chuck slow-cooked or pressure-cooked in a rich and aromatic Thai-inspired coconut curry sauce made with coconut milk, red curry paste, turmeric, and cumin. The result is a flavorful, creamy dish that’s perfect served over jasmine rice or with naan, garnished with fresh cilantro and lime wedges for a bright finish.
Ingredients
Scale
Beef and Oil
- 2 lbs beef chuck roast, trimmed of excess fat and cut into large chunks
- 1 tablespoon coconut oil
Aromatics and Spices
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
Liquids and Seasonings
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth or water
Garnish
- Chopped fresh cilantro
- Lime wedges
Instructions
- Sear the Beef: Heat the coconut oil in a large skillet over medium-high heat. Add the beef chunks and sear on all sides until browned, about 2–3 minutes per side to develop flavor and seal in juices. Then transfer the seared beef to a slow cooker or pressure cooker.
- Sauté Aromatics: In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until softened and fragrant, stirring frequently to prevent burning.
- Add Spices and Curry Paste: Stir in the red curry paste, ground turmeric, and ground cumin into the aromatics. Cook for another minute to bloom the spices and enhance their flavors.
- Create Curry Sauce: Pour in the full-fat coconut milk along with fish sauce, brown sugar, lime juice, salt, and black pepper. Stir the mixture well to combine all the ingredients evenly, then bring it to a light simmer to meld the flavors.
- Combine and Cook: Pour the simmered curry sauce over the beef in the slow cooker or pressure cooker. Add the beef broth or water to provide enough liquid for cooking. For slow cooking, cover and cook on low for 8 hours or on high for 4–5 hours until the beef is tender and shreddable. For pressure cooking, seal and cook on high pressure for 50 minutes, then allow a natural pressure release.
- Shred the Beef: Once cooked, remove the beef pieces and shred them using two forks. Return the shredded beef to the cooker and stir it into the sauce to fully coat and absorb flavors.
- Serve: Serve the shredded beef curry hot, garnished with freshly chopped cilantro and lime wedges to add brightness and freshness to each bite.
Notes
- This dish pairs perfectly with jasmine rice, cauliflower rice, or naan bread to soak up the delicious curry sauce.
- For extra heat, incorporate sliced chili peppers or a pinch of cayenne pepper when adding curry paste.
- If a thicker sauce is preferred, remove the beef after cooking and reduce the sauce on the stovetop until it reaches desired consistency before mixing the beef back in.
