Thai Coconut Beef

Dinner

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!

Average Rating: 4.5

TOTAL TIME: Prep: 30 min. Cook: 7-3/4 hours
YIELD: 10 servings.

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

Instructions

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 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.

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.

Nutrition 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.