THAI COCONUT BEEF

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You can make your takeout favorites at home. Prep this easy stew in the morning and come home to dinner. Finish the dish with a spritz of lime juice, and a dash of Sriracha if you like heat.

PREP: 30 MIN. COOK: 8 3/4 hours MAKES: 10 SERVINGS

  • 1 boneless beef chuck roast ( 3 lbs.), halved
  • 1 tsp salt
  • 1 tsp pepper
  • 1 large sweet red pepper, sliced
  • 1 can (13.66 oz.) 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 gingerroot
  • 1/2 lb. 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

  1. 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.
  2. Remove beef; cool slightly. Skim fat from the reserved juices. Shred beef with two forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low until peas are crisp-tender, 45-60 minutes. Stir in the cilantro. Serve with rice and, if desired, toppings of your choice.

 

 

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