- 50g red curry paste
- 190ml beef stock
- 2 tablespoons soy sauce
- 1 can (350g) coconut milk
- 2 tablespoons honey
- 1 sweet red pepper, sliced
- 2 teaspoons fresh ginger root, minced
- 1 teaspoon pepper
- 125g fresh sugar snap peas, trimmed
- 1 teaspoon salt
- 4g fresh cilantro, minced
- 1 (1350g) boneless beef chuck roast, halved
- 120g creamy peanut butter
- Cooked brown or white rice
Method
1. Season beef with pepper and salt and transfer to a slow cooker along with pepper slices.
2. Whisk together red curry paste, creamy peanut butter, can of coconut milk, 2 tablespoons honey, 2 tablespoons soy sauce, beef stock, and 2 teaspoons of minced ginger in a medium bowl and pour over meat.
3. Cook until meat is tender, for 7 to 8 hours on Low, covered.
4. Once cooked, remove it, allow to cool, and shred with forks.
5. Transfer shredded beef back to the cooker and stir in fresh sugar snap peas. Cook until peas are crisp-tender, for another 40 to 60 minutes on low, covered.
6. Stir in fresh minced cilantro and serve with rice or your favourite toppings.
Notes: this recipe is perfect for meal prepping. You can store Thai coconut beef in a freezer. Thaw partially in a refrigerator overnight before using. Microwave in a microwave-safe dish on high until warmed through, adding a bit of broth, if needed.
