Thai Coconut Beef

Name: Thai Coconut Beef
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

15 ingredients

3 steps

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

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.
3

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.

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