Description
This Coconut Curry Shredded Beef recipe is a delicious Thai-inspired dish that combines tender beef slow-cooked in a fragrant coconut curry sauce. Perfect for a comforting meal with a hint of spice and sweetness.
Ingredients
Scale
Chuck Roast:
- 2 ½ pounds chuck roast or stewing beef
Spices and Flavorings:
- 1 tablespoon olive oil
- 1 medium yellow onion (sliced)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (optional)
- juice of 1 lime
- chopped fresh cilantro (for garnish)
Instructions
- Sear the Beef: Heat olive oil in a large skillet and sear the beef until browned. Transfer to a slow cooker.
- Sauté Aromatics: In the same skillet, sauté onion, garlic, ginger, curry paste, curry powder, cumin, salt, and pepper.
- Add Coconut Milk: Pour in coconut milk, brown sugar, and fish sauce. Pour over beef in the slow cooker.
- Cook: Cover and cook on low for 8 hours or high for 4–5 hours until beef is tender.
- Shred and Serve: Shred the beef, stir in lime juice, and serve over rice or in lettuce wraps. Garnish with cilantro.
Notes
- Adjust spice level by using more or less curry paste.
- Pair with jasmine rice or cauliflower rice for a low-carb option.
- Leftovers taste better the next day and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
