How long should I cook Coconut Red Curry Drip Beef in a slow cooker on low vs. high?

For the slow cooker method, cook the beef for 8 to 10 hours on low or about 4 to 6 hours on high. Cooking low and slow allows the meat to become tender and absorb the rich flavors of the coconut red curry. If you're short on time, the high setting will work but check for tenderness earlier to avoid overcooking.

Can I substitute stew meat or chicken for chuck roast in this Coconut Red Curry Drip Beef recipe?

Yes, you can use stew meat or chicken breasts or thighs instead of chuck roast. For stew meat, the cooking time may be slightly shorter, so check for tenderness sooner. Chicken works well too but reduce the cooking time accordingly to avoid drying it out. Maintain the same ingredient amounts and add liquids as directed.

What are alternatives to lemongrass if I don’t have any on hand?

If you don’t have lemongrass, you can simply omit it from the recipe. While lemongrass adds a unique citrusy flavor typical of Thai cuisine, skipping it won’t drastically change the dish. Alternatively, a small amount of lemon zest or ginger can provide a mild citrus or fresh note, but only if you have those ingredients handy.

Is it possible to use green curry paste instead of red curry paste in this recipe?

Yes, you can swap red curry paste with green curry paste. The flavor will be different—green curry tends to be a bit fresher and more herbaceous— but it still pairs well with coconut milk and beef. Adjust the quantity to taste, especially since green curry paste can sometimes be spicier.

Can I make Coconut Red Curry Drip Beef without a Dutch oven?

While a Dutch oven is ideal for even heat distribution during stovetop or oven cooking, you can use any heavy, oven-safe pot with a tight-fitting lid. A deep skillet or casserole dish that’s oven-safe can work too. Just ensure it retains heat well to cook the beef evenly, and adjust cooking times if using thinner cookware.

Coconut Red Curry Drip Beef Recipe With Spicy Rich Flavor

Name: Coconut Red Curry Drip Beef
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: Thai
Ingredients: 3-pound chuck roast, fat trimmed; 1 tablespoon kosher salt; 1 teaspoon freshly cracked black pepper; 1 tablespoon extra-virgin olive oil; 2 (13.5-ounce) cans full-fat coconut milk; 2 cups beef stock (homemade or store-bought); 2 tablespoons red curry paste; 1 teaspoon lime zest; 1 tablespoon freshly squeezed lime juice (from 1 lime); 1 small yellow onion, thinly sliced; 2 garlic cloves, thinly sliced; 1 (6-inch) piece fresh lemongrass, tough ends removed, smashed and cut into 1-inch slices (optional); 1 (1-inch) piece fresh ginger, peeled and thinly sliced; 4 cups cubed sweet potato (about 2 pounds); 2 large red bell peppers, cut into ½-inch-thick strips; Cooked rice for serving; Chopped fresh cilantro for serving; Thinly sliced Thai basil leaves for serving; Thinly sliced Thai chilies for serving

Ingredients

Scale

3-pound chuck roast, fat trimmed

1 tablespoon kosher salt

1 teaspoon freshly cracked black pepper

1 tablespoon extra-virgin olive oil

2 (13.5-ounce) cans full-fat coconut milk

2 cups beef stock (homemade or store-bought)

2 tablespoons red curry paste

1 teaspoon lime zest

1 tablespoon freshly squeezed lime juice (from 1 lime)

1 small yellow onion, thinly sliced

2 garlic cloves, thinly sliced

1 (6-inch) piece fresh lemongrass, tough ends removed, smashed and cut into 1-inch slices (optional)

1 (1-inch) piece fresh ginger, peeled and thinly sliced

4 cups cubed sweet potato (about 2 pounds)

2 large red bell peppers, cut into ½-inch-thick strips

Cooked rice for serving

Chopped fresh cilantro for serving

Thinly sliced Thai basil leaves for serving

Thinly sliced Thai chilies for serving

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Instructions

1-Preheat your oven: preheat your oven to 350°F and placing the rack in the center for even cooking.

2-Season your 3-pound chuck roast: season your 3-pound chuck roast with 1 tablespoon kosher salt and 1 teaspoon freshly cracked black pepper. Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, then brown the beef for about 5 minutes per side to lock in those juicy flavors. Once done, remove it and set aside this step adds that deep, savory base.

3-Prepare the coconut milk mixture: reserve 1 cup of the coconut milk and whisk the rest together in the Dutch oven with 1 cup beef stock, 2 tablespoons red curry paste, 1 teaspoon lime zest, 1 tablespoon freshly squeezed lime juice, the sliced onion, garlic, lemongrass if you’re using it, and ginger. Bring this mixture to a simmer to let the aromas mingle.

4-Nestle the browned beef back into the pot: cover it, and pop it in the oven for 2 to 2½ hours until the meat is tender enough to shred.

5-Take the beef out: shred it with forks, and discard any large fat pieces before returning it to the pot.

6-Add the remaining ingredients: Add the remaining 1 cup beef stock, reserved coconut milk, 4 cups cubed sweet potato, and 2 large red bell peppers cut into strips. Bring to a boil, then simmer for about 20 minutes until the veggies are tender.

7-Serve it: Serve it hot over cooked rice, garnished with chopped cilantro, Thai basil, and chilies for that extra kick.

Last Step:

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Notes

🌿 For milder curry, omit Thai chilies and reduce ginger.
🥘 Leftovers keep refrigerated for 3-4 days or frozen for 2 months.
🍚 Serve with white rice or a simple salad for a complete meal.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Category: Main Course
Method: Braising, Simmering, Oven Cooking
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5 g
Sodium: 744 mg
Fat: 36 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 39 g