Coconut Curry Shredded Beef

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This coconut curry shredded beef recipe is cooked in a richly-flavored Thai red coconut curry broth until it’s melt-in-your-mouth tender, then served over rice or noodles with a crisp cucumber salad. Easy to make in the Crock-Pot or Instant Pot!

Easily one of the best slow cooker meals I’ve made in a long time. ♡

This coconut curry shredded beef recipe is absolutely bursting with flavor, slow cooked in a rich Thai-inspired red coconut curry sauce until it’s fall-apart tender. The beef soaks up every bit of the bold, savory, slightly-sweet, creamy coconut curry, making each bite incredibly satisfying. And best of all, this recipe is remarkably easy to prepare with just 20ish minutes of prep, and then your slow cooker (or pressure cooker, if you’d like to save time) will handle the rest!

We loved serving this coconut curry beef with a crisp, refreshing cucumber salad, brightened up with lots of fresh lime, cilantro and mint to complement the richness of the beef. It’s delicious ladled over rice, tossed with noodles, or wrapped into lettuce wraps. And as a bonus, the leftovers taste even better the next day and can easily be frozen for later as well.

Trust me, you’re going to want to add this one to your rotation!

Coconut Curry Beef Ingredients

Here are a few quick notes about the ingredients you will need to make this coconut curry beef:

• Beef: I recommend using a well-marbled cut of beef — such as beef chuck roast, beef brisket or bottom round roast — any of which will become ultra-tender and juicy when slow cooked in the broth. We’ll cut the beef into 2.5-inch chunks, season each with salt and pepper, then sear in oil until golden brown to give the beef extra flavor before slow cooking.
• Onion, garlic and ginger: This trio of aromatics adds so many layers of delicious flavor to the broth. I highly recommend using fresh garlic and ginger (either minced or grated) for the most robust flavor.
• Beef broth: Beef broth (or you could use bone broth) serves as the primary braising liquid for the beef, adding extra savory flavor to the dish.
• Coconut milk: We will stir a can of full-fat coconut milk into the broth before serving, balancing the intensity of the curry flavor with its signature slightly-sweet creamy flavor. Please note that it’s best to add the coconut milk after the beef has cooked in order to maintain its velvety creamy texture.
• Thai red curry paste: This powerhouse ingredient adds its signature vibrant blend of chili, lemongrass, garlic and spices to the dish. Please note that different brands can vary in flavor and heat levels, so if this is your first time cooking with curry paste, I recommend starting with a bit less than the recipe calls for and then you can always add more to taste.
• Brown sugar: A touch of sweetness rounds out the spice and acidity in the curry broth and caramelizes slightly as it cooks. I just used light brown sugar here, but you could opt instead for traditional palm sugar or whatever sweetener you prefer.
• Lime juice: Freshly-squeezed lime juice gives the dish a bright and citrusy finish that perfectly balances the richness of the curry broth.
• Cilantro and peanuts: A sprinkling of chopped cilantro adds a pop of fresh, herbal flavors to each bite. And I highly recommend some crunchy peanuts too, whose rich flavor plays perfectly with the curry.
• Cucumber salad: I love serving this coconut curry beef with a quick cucumber salad made with fresh lime juice, fish sauce, sugar, cucumbers and fresh herbs (cilantro and/or mint).
• Rice or noodles: Serve the beef and cucumber salad over your favorite rice or noodles and enjoy!

Recipe Variations

Here are a few different variations that you’re welcome to try with this coconut curry braised beef recipe:

• Add extra veggies: Add some chopped fresh veggies to the broth to simmer while you shred the beef, such as bell peppers, broccoli, cauliflower, green beans, peas or zucchini.
• Add greens: Add baby spinach or chopped kale to the broth and let it wilt while you shred the beef.
• Add more spice: Add some thinly-sliced Thai red bird chiles or a pinch of crushed red pepper flakes to the broth to kick up the heat.

More Thai-Inspired Red Curry Recipes

Looking for more Thai red curry recipes to enjoy? Here are a few of our favorites:

• Peanut Curry Lentil Soup
• Thai Chicken Curry
• Thai Red Curry Potsticker Soup
• Saucy Thai Curried Peanut Noodles

Coconut Curry Shredded Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 7 hours 45 mins
• Total Time: 8 hours
• Yield: 6 to 8 servings 1x

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Description

This coconut curry shredded beef recipe is cooked in a richly-flavored Thai red coconut curry broth until it’s melt-in-your-mouth tender, then served over rice or noodles with a crisp cucumber salad. See notes below for Instant Pot (pressure cooker) option.

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Ingredients

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Coconut Curry Shredded Beef:

• 3 pound beef chuck roast, cut into 2.5-inch cubes
• fine sea salt and freshly-ground black pepper
• 2 tablespoons olive oil
• 1 small white onion, sliced
• 3 large garlic cloves, pressed
• 1/2 cup beef broth
• 1/4 cup Thai red curry paste
• 2 tablespoons minced or grated fresh ginger
• 1 tablespoon packed brown sugar
• 1 (15-ounce) can full-fat coconut milk
• 2 tablespoons fresh lime juice
• chopped fresh cilantro and finely-chopped peanuts, for garnish
• cooked rice or noodles, for serving

Cucumber Salad:

• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon granulated sugar
• 6 Persian cucumbers (or 2 English cucumbers), diagonally sliced into half rounds
• 3 tablespoons finely-chopped fresh cilantro or mint (or a combination)

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Instructions

1. Sear the beef. Season the beef generously with salt and pepper. Heat the oil in a large stockpot or sauté pan over medium-high heat. Add the beef in a single layer and let it cook undisturbed until the bottom layer develops a deep golden brown sear. Flip the beef and continue searing each side until evenly browned.
2. Slow cook. While the beef sears, prep the broth. In the bowl of a large slow cooker, stir together the onion, garlic, beef broth, curry paste, ginger and brown sugar until combined. Add the beef in a single layer on top of the onion mixture and toss so that it is coated on all sides with the broth. Cover and slow cook on high for 4-5 hours or on low for 7-8 hours or until the beef is tender and shreds easily with a fork.
3. Make the cucumber salad. Up to 1 hour before serving, whisk together the lime juice, fish sauce and sugar together in a mixing bowl until combined. Add the cucumbers and cilantro/mint and toss until evenly coated. Cover and refrigerate until ready to serve.
4. Shred the beef. Transfer the beef to a plate and use two forks to shred it into bite-sized pieces. Add the coconut milk and lime juice to the slow cooker and stir to combine. Add the shredded beef back in and toss to coat in the sauce. 
5. Serve. Serve the beef over rice or noodles alongside the cucumber salad, garnished with fresh cilantro, and enjoy!

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Notes

Instant Pot (Pressure Cooker) Option: Complete Step 1 (searing the beef) in the Instant Pot using the “Sauté” button. You may need to do this in two batches in order for the beef to fit in a single layer. Set the seared beef aside. In the bowl of the Instant Pot, stir together the onion, garlic, beef broth, curry paste, ginger and brown sugar until combined. Add the beef in a single layer on top of the onion mixture and toss so that it is coated on all sides with the broth. Cover and pressure on high for 45 minutes, followed by a 10 minute natural release, followed by a quick release. Continue with Steps 3-5 according to the recipe above.

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