Preparation

Step 1: Prepare the Beef
Trim any excess fat from the beef roast. Season the beef with salt and pepper on all sides. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat and sear the beef until browned on all sides. Remove the beef and set aside.

Step 2: Sauté Aromatics
In the same skillet, reduce the heat to medium and add the chopped onion. Cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, stirring constantly until fragrant, about 1 minute.

Step 3: Add the Curry Base
Stir in the red curry paste, turmeric, paprika, and ground coriander. Cook for 2 minutes to release the spices’ aroma. Add the soy sauce, fish sauce, and brown sugar or honey, stirring to combine.

Step 4: Combine the Liquid Ingredients
Pour in the beef broth and stir well to deglaze the pan, scraping up any browned bits from the bottom. Slowly add the coconut milk, stirring until the mixture is smooth.

Step 5: Cook the Beef
Return the seared beef to the pot. Reduce the heat to low, cover, and let it simmer for 3-4 hours, or until the beef is fork-tender. Alternatively, you can transfer the mixture to a slow cooker and cook on low for 6-8 hours.

Step 6: Shred the Beef
Once the beef is tender, use two forks to shred it directly in the pot. Mix the shredded beef with the sauce, ensuring it is fully coated.