Crockpot Thai Coconut Beef

Sharing is caring!

Crockpot Thai Coconut Beef

Some dinners just have that magic about them—where the whole family goes quiet, savoring each bite before asking for seconds. That’s exactly what happened the first time I served this Thai Coconut Beef. It started as a bit of a “clean out the pantry” situation—I had some coconut milk, a chuck roast that needed using, and a craving for something with bold, comforting flavor. I threw it all together in the slow cooker with some curry paste and veggies, hoping for the best. Let’s just say, it’s now on our regular rotation.

What makes this dish so special is how it balances everything beautifully. The rich, tender beef soaks up all the flavor from the coconut milk and Thai red curry paste, while the bell peppers and sugar snap peas add just the right amount of freshness and crunch. It’s creamy, a little spicy, and deeply satisfying. And paired with fluffy jasmine rice? Pure heaven in a bowl.

Even my pickier eaters were on board—especially when I let them spoon it over their own rice. My husband gave it that quiet nod of approval he saves for his favorite meals, and I knew I had stumbled upon a keeper. It’s one of those dishes that tastes like you spent all day in the kitchen, but really, your slow cooker did most of the work. If you’re looking for something cozy, flavorful, and surprisingly easy, this Thai Coconut Beef is it.

Questions I Often Get Asked About This Recipe

Can I use a different cut of beef?
Absolutely! While a chuck roast works best for shredding and flavor, brisket or stew meat also hold up well in the slow cooker.

Is this dish very spicy?
The spice level depends on your red curry paste. Most are mild to medium, but you can always add a bit more or stir in some sriracha at the end for extra heat.

Can I make this ahead of time?
Yes! It actually tastes even better the next day. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Do I need to brown the beef first?
It’s optional. Browning adds extra flavor, but if you’re short on time, feel free to skip it. The slow cooking still creates a rich, savory result.

Can I make it dairy-free and gluten-free?
This recipe is already dairy-free, and it can be gluten-free if you ensure the curry paste and beef broth are certified gluten-free.

What You Need to Make Thai Coconut Beef

Ingredients:

3 lbs beef chuck roast, cut into large chunks

2 cans (13.5 oz each) coconut milk

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup sugar snap peas or snow peas

2 tablespoons red curry paste

1 tablespoon brown sugar

1 tablespoon fish sauce

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon minced garlic

1 teaspoon grated fresh ginger

1 tablespoon lime juice

1 tablespoon cornstarch (optional, for thickening)

Fresh cilantro, chopped (for garnish)

Cooked jasmine rice, to serve

Special Equipment:

Slow cooker or Dutch oven

Sharp knife and cutting board

Optional: Skillet for browning meat

How to Make Thai Coconut Beef

Prep the beef: Trim any large pieces of fat from the chuck roast and cut it into large chunks. Optionally, brown the meat in a skillet over medium heat for 2-3 minutes per side for added flavor.

Combine ingredients: In your slow cooker, whisk together the coconut milk, red curry paste, brown sugar, fish sauce, soy sauce, garlic, and ginger until smooth.

Add the beef: Nestle the beef chunks into the sauce. Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fall-apart tender.

Add vegetables: In the last 30 minutes of cooking, stir in the bell peppers and snap peas. Cover and continue cooking.

Shred the beef: Once fully cooked, use two forks to gently shred the beef into the sauce. Stir in the lime juice. If you’d like the sauce a bit thicker, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in; cook on high for another 10 minutes.

Serve: Spoon the Thai coconut beef over a bed of jasmine rice and garnish with fresh cilantro.

Tips for Making the Best Thai Coconut Beef

Use full-fat coconut milk for the richest, creamiest sauce.

Make it in advance—this dish tastes even better the next day as the flavors meld.

Adjust to your spice tolerance by starting with 1 tablespoon curry paste and adding more to taste.

Don’t skip the lime juice! It brightens the dish and balances the richness.

Bulk it up with extra veggies like carrots, mushrooms, or baby corn if you want to stretch it further.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was AMAZING! My kids licked their plates clean. Definitely making it again next week.” – Rachel G.

⭐️⭐️⭐️⭐️⭐️ “Super easy and full of flavor. I skipped browning the beef and it still turned out great.” – Mike T.

⭐️⭐️⭐️⭐️ “Really good, but I added more curry paste for extra kick. Otherwise perfect!” – Janelle K.

⭐️⭐️⭐️⭐️ “Loved it! Just wish the sauce was a little thicker—next time I’ll add the cornstarch.” – Priya N.

⭐️⭐️⭐️⭐️⭐️ “Perfect for busy nights. Set it and forget it, and the house smelled amazing when I got home!” – Sandra L.

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

Rhubarb Meringue Pie

Tangy Lemon Tartlets

Strawberry Oatmeal Bars

Sharing is caring!