Slow Cooked Thai Coconut Beef

Meaty dinner, Lactose free, Difficulty - Medium, Country of origin - Thailand

10 people

Preparation time:
0 minutes

Cooking time:
480 minutes


Ingredients Nutrition Facts Amount per serving
120 g creamy peanut butter Calories 195
Hot cooked brown or white rice Total Fat 8.2g
1 (1350 g) boneless beef chuck roast, halved Saturated Fat 2.7g
4 g fresh cilantro, minced Cholesterol 51 mg
1 teaspoon salt Sodium 567 mg
125 g fresh sugar snap peas, trimmed Total Carbohydrate 12 g
1 teaspoon pepper Dietary fibre 2 g
2 teaspoons fresh gingerroot, minced Total Sugars 9 g
1 sweet red pepper, sliced Protein 19 g
2 tablespoons honey Vitamin D 3 IU
1 can (350 g) coconut milk Calcium 38 mg
2 tablespoons soy sauce Iron 2.41 mg
190 ml beef stock Potassium 454 mg
50 g red curry paste
Optional toppings:
Peanuts, chopped
Green onions, sliced
Lime wedges
Hot sauce


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.

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