Ingredients:
- 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:
- Method
- Season beef with pepper and salt and transfer to a slow cooker along with pepper slices.
- 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.
- Cook until meat is tender, for 7 to 8 hours on Low, covered.
- Once cooked, remove it, allow to cool, and shred with forks.
- 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.
- 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.
