I love playing with new crock pot recipes! This one turns out super tender beef with a delicious, almost creamy flavor in the sauce.
Crock Pot Coconut Beef
Modified from a Woman’s Day Magazine recipe
1 can light coconut milk
3 TB red curry paste
2 tsp minced garlic
2 tsp grated ginger
1 tsp crushed red pepper (can omit if you don’t want it spicy)
1 tsp salt
2-3 lbs beef stew meat cut into 1-2 inch chunks
4 oz sugar snap peas, sliced
1 small red onion, thinly sliced
2 cups brown rice or 8 oz rice noodles
peanuts for topping
1. In your crock pot, whisk together the coconut milk and seasonings (all ingredients through the salt). Add the beef and toss to coat. Cook on low 6-7 hours (or high 4-5).
2. Boil water to cook your rice or noodles. While that is cooking slice your snap peas and onions and stir them into the crock pot mixture. Squeeze the juice of one lime into the mixture and stir. Let them cook for 5-10 minutes as you finish the rice or noodles.
3. Serve beef mixture on top of rice or noodles. Top with peanuts if desired.