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–+ servings
Adriana Rose

Coconut Curry Shredded Beef Recipe for Ultimate Flavor

A flavorful and tender coconut curry shredded beef dish, perfect for serving over rice.
Print Recipe
Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1 can 14 ounces coconut milk
  • 1 cup beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 red bell pepper sliced
  • 1 cup carrots sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • Fresh cilantro for garnish
  • Cooked rice for serving

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt, pepper, curry powder, and ground ginger. Sear the roast on all sides until browned, about 4-5 minutes per side.
  2. Transfer the seared beef to a slow cooker. Pour in the coconut milk, beef broth, soy sauce, and lime juice. Stir to combine.
  3. Add the sliced bell pepper, carrots, onion, and minced garlic on top of the beef.
  4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
  5. Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce and vegetables.
  6. Serve the coconut curry shredded beef over cooked rice and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 12gCholesterol: 80mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a spicier version, add a diced jalapeño or a teaspoon of red pepper flakes to the slow cooker.
  • Substitute the beef with chicken thighs for a lighter option, adjusting the cooking time to 4-6 hours on low or 2-3 hours on high.

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