Crock Pot Thai Beef
Transform your dinner routine with this mouthwatering Crock Pot Thai Beef recipe, a perfect blend of tender beef chunks, creamy coconut milk, and bold Thai flavors. This slow-cooked masterpiece combines the richness of peanut butter, zesty lime juice, and fragrant red curry paste to create a luscious sauce that infuses every bite. Enhanced by fresh vegetables like carrots, bell peppers, and onions, this dish is both hearty and vibrant. Simply let your crock pot do the work, allowing the beef to become melt-in-your-mouth tender while the flavors deepen and meld together. Serve over fluffy jasmine rice and top with a sprinkle of fresh cilantro for an irresistible meal that's as easy as it is flavorful. Perfect for busy weeknights or weekend entertaining, this Crock Pot Thai Beef is a warm and comforting dish that will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 can (13.5 oz) Coconut milk
- 0.5 cup Peanut butter (creamy)
- 0.25 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Red curry paste
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 0.5 teaspoon Red chili flakes (optional)
- 2 cups Carrots, sliced
- 1 cup Bell peppers, sliced
- 1 large Onion, chopped
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Start by preparing the beef chuck roast. Trim off any excess fat and cut the beef into large chunks (about 2 inches thick).
In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, minced garlic, grated ginger, lime juice, fish sauce, and red chili flakes (if using). Stir until the peanut butter is fully incorporated and the mixture is smooth.
Place the sliced carrots, bell peppers, and chopped onion at the bottom of a 6-quart crock pot.
Add the beef chunks on top of the vegetables.
Pour the coconut milk mixture evenly over the beef and vegetables, ensuring everything is well-coated.
Cover the crock pot with its lid and cook on low heat for 7 hours or on high heat for 4 hours. Stir once or twice during cooking if possible.
Once the beef is tender and easily pulls apart with a fork, taste and adjust seasoning with additional lime juice, soy sauce, or red chili flakes if desired.
Serve the Crock Pot Thai Beef over a bed of cooked jasmine rice.
Garnish with freshly chopped cilantro before serving. Enjoy!
Nutrition Facts
Calories |
4971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5658 mg | 246% | |
| Total Carbohydrate | 468.5 g | 170% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 95.4 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 6811 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
