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Thai Coconut Beef

Thai Coconut Beef

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Prep Time 30 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours 15 minutes
Course Entree
Cuisine Thai
Servings 10 servings

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.
 
 
Keyword Beef, Crock Pot, Slow cooker, Thai Coconut Beef
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