Thai Coconut Beef Recipe

4.5 3 3
Thai Coconut Beef Recipe
Thai Coconut Beef Recipe photo by Taste of Home
Publisher Photo

Thai Coconut Beef Recipe

Read Reviews
4.5 3 3
Publisher Photo
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 7-3/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 7-3/4 hours

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 gingerroot
  • 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 two 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.
Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Yield: 10 servings.

Test Kitchen tips
  • Red curry paste, a combination of dried hot red chilies and Asian spices like lemongrass and lime leaves, can add a great flavor punch to your dishes. Look for it in the ethnic aisle of your grocery store.
  • Originally published as Thai Coconut Beef in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p12

    Nutritional Facts

    1 cup (calculated without rice and toppings): 421 calories, 28g fat (14g saturated fat), 88mg cholesterol, 731mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 32g protein.

    • 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 gingerroot
    • 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
    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 reserved juices. Shred beef with two 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.
      Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
      Yield: 10 servings.

    Test Kitchen tips
  • Red curry paste, a combination of dried hot red chilies and Asian spices like lemongrass and lime leaves, can add a great flavor punch to your dishes. Look for it in the ethnic aisle of your grocery store.
  • Originally published as Thai Coconut Beef in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p12

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forThai Coconut Beef

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    peetzaguy User ID: 725538 267668
    Reviewed Jun. 5, 2017

    "While I really like all of the ingredients individually, they seemed to mesh into one beef flavor. I couldn't taste the coconut flavor at all, and the only flavor I could pick out was the peanut butter. It was good for a try, but wouldn't make it again unfortunately. Enjoyed the vegetables that were added."

    MY REVIEW
    flower20851 User ID: 8085958 264892
    Reviewed Apr. 20, 2017

    "Wow, my family and friends loved this. My only addition (because my family likes spicy) is that I added about 1/4 cup of chili Garlic Sauce to the slow cooker before cooking. I will be making this again!"

    MY REVIEW
    robbiejackson User ID: 4907377 260493
    Reviewed Jan. 29, 2017 Edited Jan. 31, 2017

    "Mmmm, this was really good! I love slow cooker recipes and this was a nice change from the norm. The only change I made was to add the red pepper with the snap peas so they didn't get mushy. Looking forward to trying this with chicken, hubby and I would like that even better. And spicing it up just a bit. Thanks for sharing!"

    Loading Image