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Thai Coconut Beef

Thai Coconut Beef: A Creamy Delight for Easy Weeknight Dinners

Thai Coconut Beef is a rich and creamy dish that combines tender beef with coconut milk, perfect for quick weeknight meals.
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Prep Time 20 minutes
Cook Time 8 hours
Shredding Time 10 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 unit Boneless beef chuck roast The main protein; substitute with chicken or pork for variation.
For the Sauce
  • 13.66 oz Coconut milk Can use light coconut milk for a lighter version.
  • 3/4 cup Beef stock Can substitute with chicken or vegetable stock.
  • 1/2 cup Creamy peanut butter Can swap with almond butter.
  • 1/4 cup Red curry paste Adjust to taste for desired heat level.
  • 2 tbsp Soy sauce Use tamari for gluten-free option.
  • 2 tbsp Honey Maple syrup can substitute for a vegan option.
  • 2 tsp Minced fresh ginger Can use ginger powder in a pinch (1/2 tsp).
For the Vegetables
  • 1 large Sweet red pepper Substitute with bell peppers of any color.
  • 1/2 lb Fresh sugar snap peas Can replace with green beans.
  • 1/4 cup Fresh cilantro Optional if cilantro is not preferred.
For Serving
  • 4 cups Hot cooked brown or white rice Quinoa or cauliflower rice are low-carb alternatives.
  • Optional toppings Thinly sliced green onions, chopped peanuts, hot sauce, lime wedges.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions for Thai Coconut Beef
  1. Begin by generously seasoning the boneless beef chuck roast with salt and freshly cracked pepper on all sides.
  2. Place the seasoned beef into the slow cooker, followed by the sliced large sweet red pepper.
  3. In a medium bowl, whisk together the coconut milk, beef stock, creamy peanut butter, red curry paste, soy sauce, honey, and minced fresh ginger.
  4. Cover the slow cooker with its lid and set it to low heat for 7-8 hours.
  5. Once the cooking time is complete, carefully remove the tender beef from the slow cooker and let it cool for a few minutes.
  6. Skim off any excess fat from the juices in the slow cooker, if necessary, and stir the fresh sugar snap peas into the beef mixture.
  7. Just before serving, stir in the freshly minced cilantro to brighten the dish.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftover Thai Coconut Beef in an airtight container for up to 3 days. Freeze portions for up to 3 months, and reheat with a splash of coconut milk if necessary to revive creaminess.

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