SLOW COOKER COCONUT CURRY BEEF RECIPES

COCONUT-CURRY BEEF RECIPE | MYRECIPES

Coconut-Curry Beef Recipe | MyRecipes image

This Thai-inspired beef slow-cooker dish is sure to become a family favorite. Serve coconut-curry beef with jasmine rice topped with fresh chopped cilantro.

Provided by MyRecipes

Total Time 5 hours 12 minutes

Prep Time 12 minutes

Cook Time 5 hours 0 minutes

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 pounds beef chuck roast, cut into 2-inch pieces
Salt
2 large onions, each cut into 8 wedges
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
1 12-oz. can light coconut milk
2 tablespoons packed light brown sugar
1 tablespoon curry powder
1 teaspoon cayenne
1 pint cherry tomatoes

Steps:

In a large skillet, warm oil over medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to slow cooker along with onions, garlic and ginger.
Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4 to 5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes. Adjust seasonings and serve.

Nutrition Facts : Calories 427 calories, CarbohydrateContent 11 g, CholesterolContent 95 mg, FatContent 30 g, FiberContent 1 g, ProteinContent 30 g, SaturatedFatContent 13 g, SodiumContent 306 mg

THAI COCONUT BEEF RECIPE: HOW TO MAKE IT

Thai Coconut Beef Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 08 hours 15 minutes

Prep Time 30 minutes

Cook Time 07 hours 45 minutes

Yield 10 servings.

Number Of Ingredients 15

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

Steps:

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.
Freeze option: 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.

Nutrition Facts : Calories 421 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 731mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 32g protein.

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