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Coconut Curry Shredded Beef

Coconut Curry Shredded Beef

With this Coconut Curry Shredded Beef recipe, your kitchen will fill with irresistible aromas, and your table will be graced with a dish that feels both exotic and comforting.

  • Total Time: 19 minute
  • Yield: 6 servings 1x

Ingredients

Scale

For the Coconut Curry Shredded Beef:

  • 3 pounds 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
  • ½ cup beef broth
  • ¼ 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                                                                                                                                                                                                                                               

For the Cucumber Salad:

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

Instructions

  1. Sear the Beef: Season beef generously with salt and pepper. Heat olive oil in a large sauté pan over medium-high heat. Add the beef cubes in a single layer. Let them cook undisturbed until a deep golden crust forms on one side. Flip and sear all sides until evenly browned.
  2. Slow Cook with Aromatics: While searing, prepare the broth. In the slow cooker, combine onion, garlic, beef broth, red curry paste, ginger, and brown sugar. Stir until well blended. Place seared beef cubes on top, tossing to coat them evenly in the mixture. Cover and cook on high for 4–5 hours or on low for 7–8 hours, until the beef is fork-tender and shreds easily.
  3. Prepare the Cucumber Salad: About an hour before serving, whisk together lime juice, fish sauce, and sugar in a bowl until dissolved. Add cucumbers and cilantro or mint. Toss well, cover, and refrigerate until serving. This keeps the salad fresh and crunchy.
  4. Shred and Finish the Beef: Once the beef is tender, transfer it to a large plate. Use two forks to shred it into bite-sized pieces. Stir coconut milk and fresh lime juice into the slow cooker sauce, blending until creamy. Return the shredded beef to the slow cooker and toss to coat in the sauce.
  5. Serve and Garnish: Serve the coconut curry shredded beef over warm rice or noodles. Add cucumber salad on the side. Garnish each serving with cilantro and peanuts for extra freshness and crunch.
  • Author: Sanji
  • Prep Time: 20 minutes
  • Cook Time: 4–8 hours (depending on heat setting)