Description
This Coconut Curry Shredded Beef recipe features tender beef chuck slow-cooked or pressure-cooked in a rich and flavorful Thai-inspired coconut curry sauce, enhanced with aromatic spices, garlic, ginger, and a hint of lime juice. The beef is seared for depth of flavor, then slowly cooked until it effortlessly shreds, perfect for serving over rice or with naan.
Ingredients
Scale
Beef and Seasoning
- 2 ½ pounds beef chuck roast
- 1 teaspoon salt
- 1 tablespoon olive oil
Aromatics and Spices
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
Liquids and Flavorings
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (optional)
- 1 lime, juiced
Garnish (Optional)
- Fresh cilantro
- Sliced red chili
Instructions
- Prepare the beef: Cut the beef chuck roast into large chunks and season evenly with salt to enhance flavor.
- Sear the beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef chunks on all sides until well browned to develop a rich, caramelized exterior, then transfer the browned beef to a slow cooker or pressure cooker.
- Sauté aromatics: In the same skillet, add chopped onion, minced garlic, and grated ginger. Cook over medium heat until fragrant and softened, about 3 minutes, stirring frequently to avoid burning.
- Add spices: Stir in red curry paste, curry powder, and ground cumin. Cook for 1 minute to release the spices’ full aroma and flavor.
- Add liquids and flavorings: Pour in the full-fat coconut milk, then add brown sugar and fish sauce if using. Stir to combine thoroughly, then pour this curry mixture over the seared beef in the cooker.
- Cook the beef: For slow cooking, cover and cook on low for 8 hours or on high for 4–5 hours until the beef is tender and easily shredded. Alternatively, use a pressure cooker fixed on high pressure for 45–50 minutes for faster cooking.
- Shred and finish: Once cooked, shred the beef using two forks directly in the cooking liquid to absorb all flavors. Stir in fresh lime juice to brighten the dish.
- Serve: Serve the shredded coconut curry beef hot, garnished with fresh cilantro and sliced red chili if desired, over steamed rice or alongside warm naan bread.
Notes
- For additional heat, add a chopped red chili or a pinch of chili flakes while cooking.
- This dish tastes even better when made a day ahead, as the flavors deepen overnight in the refrigerator.
- Leftovers freeze well for up to 3 months—reheat gently before serving.
