Can I make coconut red curry drip beef in a slow cooker?

Absolutely. After searing the chuck roast, transfer it to your slow cooker along with the coconut curry broth ingredients. Cook on high for 6 to 7 hours or until fall-apart tender. You can thicken the sauce afterward by reducing it on the stovetop or whisking in a cornstarch slurry.

What cut of beef works best for red curry braises?

Chuck roast is the top choice for this recipe. It’s affordable, flavorful, and packed with connective tissue that breaks down into tenderness during slow cooking. You could also use brisket or boneless short ribs for a similar effect.

How do I thicken coconut curry beef sauce?

You can reduce the sauce by simmering it after the beef is shredded to concentrate the flavors and create a thicker consistency. Another option is to add a slurry of cornstarch and water or flour to help bind the liquid without changing the flavor.

Can I freeze red curry drip beef?

Yes. Coconut red curry drip beef freezes well. Allow it to cool completely, portion into airtight containers, and freeze for up to two months. When reheating, thaw overnight in the fridge and warm gently on the stovetop, adding a splash of broth or water if needed.

Coconut Red Curry Drip Beef – Best Flavor Fusion Roast 2025

Coconut Red Curry Drip Beef

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Coconut Red Curry Drip Beef is a slow-roasted, flavor-packed fusion of Thai red curry and classic chuck roast, braised in a creamy coconut milk broth. It’s tender, aromatic, and perfect for cozy dinners or make-ahead meal prep.

Author: Emily
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 4 to 6 servings 1x
Category: Dinner
Method: Slow Roasting
Cuisine: Fusion (Thai-American)
Diet: Gluten Free

Ingredients

Scale

2 tablespoons olive oil
One 2.5 – 3 pound chuck roast
2 teaspoons salt
2 teaspoons freshly cracked pepper
2 tablespoons flour (or cornstarch for gluten-free)
1 cup beef broth
Two 14.5-ounce cans full-fat coconut milk (shake before opening)
1/4 cup soy sauce (or tamari for gluten-free)
4-ounce jar Thai-style red curry paste
1.5-inch piece fresh ginger, peeled and grated
6 large garlic cloves, minced
3 teaspoons sugar
1 tablespoon fish sauce
1/2 large onion, sliced
Optional: sliced jalapeño or sweet peppers, lemongrass paste

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Instructions

Preheat oven to 350°F.
Heat olive oil in a large Dutch oven over medium-high heat.
Season beef with salt and pepper, coat with flour.
Sear roast on both sides until browned, about 5 minutes per side. Remove and set aside.
Lower heat to medium-low. Add beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce to pot. Stir well.
Return beef to pot, cover, and place in oven. Roast for 2 hours.
Remove beef, shred with forks, and return to pot with juices.
Add sliced onion and optional peppers. Let sit for 5 minutes to soften vegetables.
Serve over cooked rice or noodles with desired garnishes.

Notes

Use green curry paste if red is unavailable—flavor will differ but still delicious.
Omit flour and sugar for Whole30 compliance.
Use tamari instead of soy sauce for gluten-free version.
Can be made in a slow cooker—cook on high for 6–7 hours.
To thicken sauce, reduce on stove or add cornstarch slurry.

Nutrition

Serving Size: 1.5 cups
Calories: 580
Sugar: 5g
Sodium: 920mg
Fat: 45g
Saturated Fat: 32g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 36g
Cholesterol: 115mg

Find it online: https://recipeshots.com/coconut-red-curry-drip-beef-recipe/