This dish is a dream for anyone who loves warm, comforting meals with a tropical twist. The beef becomes incredibly tender from slow cooking, and the coconut curry sauce adds depth and creaminess that pairs beautifully with the shredded meat. It’s also incredibly versatile—great for meal prep, leftovers, or feeding a crowd. Plus, it’s naturally dairy-free and can easily be adapted to fit gluten-free or low-carb diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chuck roast or beef stew meat
Coconut milk (full-fat for richness)
Yellow or red curry paste
Onion
Garlic
Fresh ginger
Beef broth or water
Lime juice
Brown sugar or honey (optional, for a touch of sweetness)
Fish sauce or soy sauce
Salt and pepper
Fresh cilantro or green onions for garnish
Directions
Season the beef with salt and pepper on all sides.
In a large skillet or directly in your slow cooker (if it allows), sear the beef on all sides until browned.
In the slow cooker or Dutch oven, add the chopped onion, minced garlic, and grated ginger.
Stir in curry paste and cook until fragrant, about 1–2 minutes.
Add the seared beef, coconut milk, beef broth, fish sauce, lime juice, and sweetener if using.
Cover and cook on low for 8 hours (or 4–5 hours on high) until the beef is tender and shreds easily with a fork.
Shred the beef using two forks and stir back into the curry sauce.
Taste and adjust seasoning as needed.
Serve hot over rice, noodles, or with flatbread, and garnish with chopped cilantro or green onions.
Servings and timing
This recipe serves approximately 6–8 people. Prep time: 15 minutes Cook time: 8 hours (slow cooker on low) or 4–5 hours (on high) Total time: about 8 hours 15 minutes
Variations
Spicy Version: Add chopped fresh chili or a pinch of red pepper flakes for more heat.
Vegetable Add-ins: Include bell peppers, carrots, or peas during the last hour of cooking.
Low-Carb Option: Serve with cauliflower rice or steamed veggies instead of rice.
Different Meats: Substitute beef with pork shoulder or boneless chicken thighs.
Creamier Sauce: Add a second can of coconut milk for extra creaminess.
Storage/Reheating
Allow the beef to cool completely before transferring to an airtight container.
Refrigerator: Store for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in short intervals until hot, stirring occasionally. Add a splash of broth or coconut milk if the sauce thickens too much.
FAQs
What type of beef is best for shredding?
Chuck roast is ideal due to its marbling, which breaks down and becomes tender during long cooking times.
Can I make this in an Instant Pot?
Yes, you can cook it on high pressure for about 60–70 minutes, followed by a natural release.
Is coconut curry shredded beef spicy?
It depends on the type of curry paste you use. Red curry tends to be spicier than yellow. Adjust to your taste.
Can I make this recipe dairy-free?
Yes, it is naturally dairy-free thanks to the use of coconut milk instead of cream.
How do I thicken the sauce?
Let it simmer uncovered for 10–15 minutes after shredding the beef, or stir in a cornstarch slurry.
What can I serve with coconut curry shredded beef?
Serve it with jasmine rice, basmati rice, naan, or even mashed potatoes for a comforting meal.
Can I make this ahead of time?
Absolutely. This dish actually tastes better the next day as the flavors continue to develop.
How do I reduce the sweetness?
Skip the added sweetener or use unsweetened coconut milk and taste before adjusting with lime or fish sauce.
Can I use light coconut milk?
Yes, but the sauce won’t be as rich and creamy. Full-fat coconut milk gives the best texture.
What can I use instead of curry paste?
You can substitute with curry powder and a bit of tomato paste, though the flavor will be slightly different.
Conclusion
Coconut Curry Shredded Beef is a standout dish that brings comfort and bold flavor together in one satisfying meal. It’s perfect for slow-cooking days when you want something hearty, flavorful, and easy to serve. Whether you enjoy it with rice, noodles, or vegetables, this dish is bound to become a go-to favorite in your recipe rotation.
Coconut Curry Shredded Beef is a rich, aromatic dish with tender beef slow-cooked or pressure-cooked in a creamy coconut curry sauce. Infused with warm spices, garlic, and fresh herbs, this flavorful meal is perfect over rice, in wraps, or as a bold main course.
Author:Catherine
Prep Time:10 minutes
Cook Time:45 minutes (Instant Pot) or 4–8 hours (slow cooker) or 2.5–3 hours (stovetop)
Total Time:Varies by method
Yield:6 servings
Category:Main Course
Method:Slow Cooker / Pressure Cook / Stovetop
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
2.5 lbs beef chuck roast or stew meat, cut into large chunks
1 tablespoon coconut oil or olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2–3 tablespoons red curry paste or 1 tablespoon curry powder
1 (13.5 oz) can full-fat coconut milk
1 cup beef broth
1 tablespoon fish sauce or soy sauce
1 tablespoon brown sugar or honey
1 tablespoon lime juice
Salt and pepper to taste
Optional garnishes: chopped cilantro, sliced red chili, lime wedges
Instructions
Heat coconut oil in a large skillet or Instant Pot on sauté mode. Add chopped onion and cook until softened, about 3–4 minutes.
Stir in garlic and ginger and cook for 1 minute until fragrant.
Add red curry paste (or curry powder) and stir to coat the aromatics.
Add beef chunks and sear on all sides for extra flavor (optional).
Pour in coconut milk, beef broth, fish sauce, and brown sugar. Stir to combine. Season with salt and pepper.
For Slow Cooker: Cook on low for 8 hours or high for 4–5 hours. For Instant Pot: Pressure cook on high for 45 minutes, then allow natural pressure release. For Stovetop: Simmer covered on low for 2.5 to 3 hours, until beef is tender.
Once cooked, shred beef using two forks.
Stir in lime juice, adjust seasoning, and simmer uncovered for a few minutes to thicken the sauce if needed.
Serve over rice, noodles, or with flatbread. Garnish with herbs, chili, or lime wedges if desired.
Notes
Use full-fat coconut milk for a richer, creamier sauce.
Adjust red curry paste to your spice preference.
Great for meal prep—flavors deepen after a day in the fridge.
To thicken sauce, simmer uncovered or use a cornstarch slurry.
