If you’re in the mood for a velvety peanut curry sauce this is the recipe for you! It’s so easy to put together, you can literally just throw in all of the ingredients in your slow cooker or Instant Pot and voila dinner is done. The lemongrass, cilantro, and lime juice really make this dish.
SERVING SUGGESTIONS
This goes great with rice or cauliflower rice to absorb the awesome all of the sauce. The Thai peanut sauce is nice and rich so I’d suggest a light side salad to balance it out.
PARENT HACK
This recipes makes such a velvety sauce that it’s great to use on vegetables. You can easily cover steamed broccoli with the Thai curry peanut sauce and your kid will most likely gobble this up.
This also freezes really well if you want to double the batch and save some for a busy night. Just let it cool completely and put in freezer safe containers. I love these glass containers, naturally BPA free without any harmful chemicals and leek proof.
HEALTH BENEFIT
Ginger is a staple in Asian and Indian cuisine which is probably one of the reasons why I love both of those cuisines so much.
Ginger has so many amazing benefits:
- Great for digestion.
- Relieves nausea, super helpful when pregnant!
- Helps heal the common cold. Put some ginger in hot boiling water for 10 minutes and drink once cooled down. Goes great with the some lemon and honey.
- Helps treat inflammatory conditions.
- Helps maintain healthy blood sugar levels.
PRO TIP
Feel free to substitute the beef with chicken if you’re not in the mood for beef. I recommend using chicken thighs when slow cooking. Chicken breasts tend to dry out when cooking for a long time.
Don’t forget to squeeze the lime juice on top before serving. Chopped peanuts would be a great extra crunch!
Slow Cooker Thai Coconut Beef
Ingredients
- 2 lbs beef chuck
- 1 tbsp coconut oil
- 1 can full fat coconut milk
- 2 stalks lemongrass chopped in one inch pieces
- 1/3 cup stock
- 1/2 cup peanut butter
- 2 tbsp red curry paste add more if you like it spicer
- 1 tbsp fish sauce
- 1 tbsp honey or maple syrup
- 2 tsp minced fresh gingeroot
- 1/4 cup minced fresh cilantro
- 2 tbsp fresh lime juice
Instructions
- Sprinkle beef with salt. Saute in Instant Pot or sear in a pan to brown all sides. You can skip searing the beef if you don’t have time.
- Return to slow cooker if seared in pan.
- Add coconut milk, peanut butter, lemongrass, fish sauce, honey or maple syrup, red curry paste, gingerroot, and stock.
- Slow cook on high for 4 hour or 8 hours on low.
- Take the beef out of slow cooker and shred it. Top with sauce, minced cilantro, chopped green onions and some lime juice.