Thai Coconut Beef

Thai Coconut Beef

from tasteofhome.com
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

Directions

  1. 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. 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.