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!
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
Directions
- 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.