This is recipe roundup episode 53. I recently purchased a whole box of canned coconut milk, so yet again this week we are exploring the use of this creamy tropical liquid in a curry. Our recipe this week is Coconut Shredded Beef. 

There are a lot of similarities between this recipe and last week’s dish of chicken curry. However I will go ahead and say that the coconut flavor is much more present in this meat, so if you hate coconut, best to skip this one. 

Once again, I am making the recommendation of using fish sauce in the final product, so let’s talk about that product. Fish sauce is a brown liquid condiment that is made by salt-fermenting fish or krill. There are many different brands and slight flavor variations. I personally prefer Red Boat, as it has a relatively high protein content and a pure flavor. A little goes a long way with fish sauce. It is notoriously salty – and while that umami ocean flavor can bring a dish together in a snap, getting it on your hands or clothes can make the situation a little fishy. 

This Coconut Shredded Beef would be delicious with rice or as a taco filling. It presents a warm, creamy, and savory element that will be nicely accompanied by citrus, cilantro, and vegetables. 

Ingredients:

Beef Roast 

1 onion

A knob of ginger

Red Curry Paste

1 can of coconut milk

Salt and Pepper

Garlic powder

Fish Sauce

Optional: Cilantro and Lime

1. Season the Beef Roast with salt, pepper, and garlic powder. If you have the time, let it rest in the refrigerator overnight. 
2. Rub red curry paste all over the roast and place it in the slow cooker. 
3. Roughly slice the onion and knob of ginger, and place the pieces on and around the roast. 
4. Cover everything with the coconut milk. 
5. Slow cook on low for 8 hours. When the meat is tender, shred the beef with two forks and season with small dashes of fish sauce. 
6. Enjoy with cilantro and lime!