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Thai Coconut Beef

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Total Time
Prep: 30 min. Cook: 7-3/4 hours

By Taste Of Home Editorial Team

Recipe by Ashley Lecker, Green Bay, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin

Can you freeze Thai Coconut Beef?

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.


Test Kitchen tips
  • Red curry paste, a combination of dried hot red chilies and Asian spices like lemongrass and lime leaves, can add a great flavor punch to your dishes. Look for it in the ethnic aisle of your grocery store.
    • Test Kitchen Approved

    Thai Coconut Beef

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    Yield: 10 servings
    Prep: 30 min
    Cook: 7 hours 45 min
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    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
    Text Ingredients

    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 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.

    Nutrition Facts

    1 cup (calculated without rice and toppings): 421 calories, 28g fat (14g saturated fat), 88mg cholesterol, 731mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 32g protein.
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