Meaty dinner, Lactose free, Difficulty - Medium, Country of origin - Thailand
Preparation time:
0 minutes
Cooking time:
480 minutes
Ingredients
| 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 |
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| Optional toppings: |
|
|
| Peanuts, chopped |
|
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| Green onions, sliced |
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| Lime wedges |
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| Hot sauce |
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Method
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.