MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Thai Coconut Beef
Categories: Beef, Vegetables, Nuts, Rice, Herbs
Yield: 10 servings
3 lb Boneless beef chuck roast;
- halved
1 ts Salt
1 ts Pepper
1 lg Red bell pepper; sliced
13 2/3 oz Can coconut milk
3/4 c Beef stock
1/2 c Creamy peanut butter
1/4 c Red curry paste
2 tb Soy sauce
2 tb Honey
2 ts Fresh ginger; minced
1/2 lb Fresh sugar snap peas;
- trimmed
1/4 c Fresh cilantro; minced
Hot cooked brown or white
- rice
MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Green onions; thin sliced
Peanuts; chopped
Hot sauce
Lime wedges
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 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.
Recipe by Ashley Lecker, Green Bay, Wisconsin
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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