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This Coconut Curry Shredded Beef recipe is cooked in a flavorful Thai red coconut curry broth until it’s tender and melt-in-your-mouth. The beef absorbs the rich, savory, and slightly sweet curry, and is served over rice or noodles with a refreshing cucumber salad. This dish is incredibly easy to prepare with a slow cooker or Instant Pot, making it perfect for busy days when you still want a comforting, flavorful meal.

Full Recipe:

Ingredients

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, to taste
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

For the 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)

Directions

Sear the Beef: Season the beef with salt and pepper. Heat olive oil in a large stockpot or sauté pan over medium-high heat. Add the beef in a single layer and cook until the bottom is golden brown. Flip and cook the other sides until evenly browned.
Slow Cook: In a large slow cooker, combine onion, garlic, beef broth, curry paste, ginger, and brown sugar. Add the seared beef to the slow cooker, making sure the beef is coated with the broth. Cover and cook on high for 4-5 hours or on low for 7-8 hours until the beef is tender and shreds easily.
Make the Cucumber Salad: Whisk together lime juice, fish sauce, and sugar in a mixing bowl. Add the cucumbers and cilantro/mint, toss to coat, and refrigerate until ready to serve.
Shred the Beef: Remove the beef from the slow cooker and shred it into bite-sized pieces with two forks. Add coconut milk and lime juice to the slow cooker, stir to combine, and return the shredded beef to the sauce, tossing to coat.
Serve: Serve the beef over rice or noodles with the cucumber salad on the side. Garnish with fresh cilantro and peanuts.

Nutrients

While the recipe does not provide specific nutritional information, here’s a rough estimate per serving (assuming 6 servings):

Calories: 450-500 kcal
Protein: 35g
Fat: 28g
- Saturated Fat: 12g
Carbohydrates: 15-20g
- Fiber: 2g
- Sugars: 6g
Cholesterol: 80mg
Sodium: 800-1000mg
Potassium: 600mg
Vitamin C: 30% DV
Calcium: 2% DV
Iron: 15% DV

This estimation assumes the beef is served over rice or noodles and includes the addition of coconut milk. For more accurate values, the actual ingredients used and portion sizes would need to be calculated.

The Magic of Slow-Cooked Shredded Beef

What makes this dish truly special is the use of beef chuck roast, which is typically associated with slow-cooked stews or braises. When cooked in the slow cooker or Instant Pot, this cut of meat becomes incredibly tender and flavorful. The slow cooking process allows the beef to absorb all the wonderful flavors of the curry, making it melt-in-your-mouth tender. The beef retains its juiciness and becomes infused with the savory, slightly sweet, and aromatic flavors of the coconut curry broth.

By searing the beef first, you add a deep, caramelized flavor to the meat that enhances the overall dish. The searing process forms a crust on the outside of the beef, adding extra richness to the texture. Once the beef is added to the slow cooker, it cooks low and slow, ensuring that it becomes fork-tender and easily shreds. After cooking, shredding the beef is a simple task that allows the meat to soak up even more of the curry sauce, making it incredibly flavorful with each bite.

A Flavorful Thai Red Curry Broth

The coconut curry broth is what brings this dish to life. Combining Thai red curry paste with ginger, garlic, and beef broth, the base of this sauce is both rich and aromatic. Red curry paste, with its blend of spices, including chilies, garlic, and lemongrass, infuses the broth with heat and depth. The addition of fresh ginger and garlic provides an extra layer of warmth and fragrance, while the brown sugar balances out the spice with a subtle sweetness.

The use of full-fat coconut milk adds a creamy, silky texture to the broth, which complements the richness of the beef. Coconut milk is a key ingredient in Thai cuisine, giving the dish its signature smooth and slightly sweet flavor. The addition of fresh lime juice at the end brightens up the curry and adds a refreshing contrast to the richness of the coconut milk, creating a well-rounded, balanced dish that tantalizes the taste buds.

The Fresh and Crunchy Cucumber Salad

To balance the richness of the coconut curry shredded beef, the dish is paired with a simple and refreshing cucumber salad. The crispness of the cucumbers provides a welcome contrast to the tender beef, and the tangy, sweet dressing helps cut through the richness of the curry. The salad is made with fresh lime juice, fish sauce, and sugar, creating a tart, salty, and slightly sweet flavor profile that complements the heat from the curry.

Cilantro or mint adds a fresh, herbal note to the salad, enhancing the overall brightness of the dish. The fresh herbs and cucumbers work together to create a refreshing contrast to the bold, flavorful beef. This salad can be prepared quickly and chilled in the refrigerator while the beef is cooking, making it a convenient and easy side dish to prepare ahead of time.

Cooking Methods: Slow Cooker vs. Instant Pot

One of the greatest advantages of this recipe is its versatility in terms of cooking methods. Both the slow cooker and the Instant Pot are great options for cooking the coconut curry shredded beef, and each method brings its own advantages.

Using a slow cooker allows the beef to cook slowly and gently, which is perfect for breaking down the tough fibers of the chuck roast and turning it into tender, juicy shredded beef. The slow cooking process enhances the flavors as the meat simmers in the curry broth, allowing the spices and aromatics to infuse the meat fully. This method is ideal for setting it and forgetting it, as you can let the slow cooker do the work while you focus on other tasks.

Alternatively, using an Instant Pot speeds up the cooking time significantly, making it a great option for those who are short on time but still want to enjoy the same delicious results. The pressure cooking function of the Instant Pot locks in moisture and flavor, producing tender beef in a fraction of the time compared to a slow cooker. Both methods are incredibly easy, and both yield equally satisfying results.

Serving Suggestions

Coconut Curry Shredded Beef is incredibly versatile when it comes to serving. The dish can be enjoyed over rice, noodles, or even served on its own with a side of fresh vegetables. Rice is a classic choice, and its neutral flavor pairs perfectly with the bold and spicy curry. White or brown rice provides a hearty base that soaks up the rich sauce, creating a satisfying meal. For a lighter option, rice noodles are a great choice, offering a delicate texture that complements the flavorful beef.

If you’re looking to add even more texture to the meal, you can serve the shredded beef in lettuce wraps. The crisp lettuce adds a crunchy, refreshing element that contrasts nicely with the tender beef. Whether you opt for rice, noodles, or lettuce wraps, the cucumber salad is the perfect accompaniment, offering a burst of freshness and balance to the richness of the curry.

The Benefits of Coconut Milk in Cooking

Coconut milk is not only a flavorful ingredient but also offers several health benefits. Rich in healthy fats, particularly medium-chain triglycerides (MCTs), coconut milk can provide a quick source of energy and has been shown to support brain function. It also contains lauric acid, which has antimicrobial properties, making it beneficial for your immune system. Additionally, coconut milk adds a creamy texture to dishes without the need for dairy, making it an excellent option for those who are lactose intolerant or following a dairy-free diet.

In this recipe, the coconut milk plays a central role in creating the luxurious, velvety broth that coats the shredded beef. It also helps balance the spices in the red curry paste, creating a rich, flavorful base that perfectly complements the beef.

Conclusion

Coconut Curry Shredded Beef is a delicious and comforting dish that brings together the flavors of Thai cuisine in an easy-to-make, family-friendly meal. The tender, melt-in-your-mouth beef is perfectly complemented by the rich, aromatic coconut curry broth and the refreshing cucumber salad, making it a well-rounded dish that satisfies both the palate and the stomach. With the versatility of cooking methods, such as using a slow cooker or Instant Pot, this recipe is perfect for busy days when you still want a flavorful, comforting meal.

The balance of spices, sweetness, and acidity in this dish makes it a standout, and the addition of fresh herbs and crunchy peanuts adds texture and vibrancy. Whether served over rice, noodles, or in lettuce wraps, this meal offers something for everyone. Coconut Curry Shredded Beef is a dish that’s sure to become a favorite in your household, providing both ease of preparation and incredible flavor.

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