gimmesomeoven4.5
Coconut Curry Shredded Beef
This coconut curry shredded beef recipe is cooked in a richly-flavored Thai red coconut curry broth until it's melt-in-your-mouth tender, then served over rice or noodles with a crisp cucumber salad. See notes below for Instant Pot (pressure cooker) option.
👥 6 Servings⏱️ Prep & Cook: 8h⏳ Prep: 15 min🔥 Cook: 7h 45m👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●slow cooker
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Sear the beef. Season the beef generously with salt and pepper. Heat the oil in a large stockpot or sauté pan over medium-high heat. Add the beef in a single layer and let it cook undisturbed until the bottom layer develops a deep golden brown sear. Flip the beef and continue searing each side until evenly browned.
2
Slow cook. While the beef sears, prep the broth. In the bowl of a large slow cooker, stir together the onion, garlic, beef broth, curry paste, ginger and brown sugar until combined. Add the beef in a single layer on top of the onion mixture and toss so that it is coated on all sides with the broth. Cover and slow cook on high for ⏱️ 4-5 hours or on low for ⏱️ 7-8 hours or until the beef is tender and shreds easily with a fork.
3
Make the cucumber salad. Up to ⏱️ 1 hour before serving, whisk together the lime juice, fish sauce and sugar together in a mixing bowl until combined. Add the cucumbers and cilantro/mint and toss until evenly coated. Cover and refrigerate until ready to serve.
fresh lime juice2 tablespoonsfish sauce1 tablespoon
4
Shred the beef. Transfer the beef to a plate and use two forks to shred it into bite-sized pieces. Add the coconut milk and lime juice to the slow cooker and stir to combine. Add the shredded beef back in and toss to coat in the sauce.
fresh lime juice2 tablespoons
5
Serve. Serve the beef over rice or noodles alongside the cucumber salad, garnished with fresh cilantro, and enjoy!
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