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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