Thai Coconut Beef is a rich and flavorful dish that combines tender beef with a creamy, aromatic coconut curry sauce. Infused with Thai spices, ginger, and a hint of lime, this dish delivers a perfect balance of heat and sweetness. Slow-cooked to perfection, the beef becomes melt-in-your-mouth tender, soaking up the bold flavors. Served over jasmine rice or noodles, it’s a comforting and exotic meal that brings a taste of Thailand to your table.
Thai Coconut Beef
Equipment
- 1 Slow cooker (crock pot)
Ingredients
- 3 pounds boneless beef chuck roast, halved
- 1 tsp salt
- 1 tsp black pepper
- 1 large sweet red pepper, sliced
- 14 ounces coconut milk
- 3/4 cup beef stock
- 1/2 cup creamy peanut butter
- 1/4 cup red curry paste
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tsp minced fresh ginger root
- 1/2 pound fresh sugar snap peas, trimmed
- 1/4 cup minced fresh cilantro
- Hot cooked brown or white rice
Instructions
- 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.
Notes
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges.
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