Thai Coconut Beef Recipe

1      Reviews by:    Juanita Edwards   Thai Coconut Beef Recipe uses beef chuck roast, red pepper, coconut milk, beef stock, peanut butter, red curry paste, soy sauce, honey, ginger, sugar snap peas, cilantro, and rice in making this delicious Thai coconut beef recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Thai    Servings:6 Nutrition facts:692 calories38.3 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   9 Hours Total Time:   9 Hours 15 Minutes

INGREDIENTS

• 1 boneless beef chuck roast (3 pounds), halved
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 large sweet red pepper, sliced
• 1 can (13.66 ounces) coconut milk
• 3/4 cup beef stock
• 1/2 cup creamy peanut butter
• 1/4 cup red curry paste
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons minced fresh ginger root
• 1/2 pound fresh sugar snap peas, trimmed
• 1/4 cup minced fresh cilantro
• Hot cooked brown or white rice
• Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

DIRECTIONS

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker.
• In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat.
• Cook, covered, on low 7-8 hours or until meat is tender.
• Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice.

HOME