MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai Coconut Beef
 Categories: Beef, Vegetables, Nuts, Rice, Herbs
      Yield: 10 servings
 
      3 lb Boneless beef chuck roast;
           - halved
      1 ts Salt
      1 ts Pepper
      1 lg Red bell pepper; sliced
 13 2/3 oz Can coconut milk
    3/4 c  Beef stock
    1/2 c  Creamy peanut butter
    1/4 c  Red curry paste
      2 tb Soy sauce
      2 tb Honey
      2 ts Fresh ginger; minced
    1/2 lb Fresh sugar snap peas;
           - trimmed
    1/4 c  Fresh cilantro; minced
           Hot cooked brown or white
           - rice

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Green onions; thin sliced
           Peanuts; chopped
           Hot sauce
           Lime wedges
 
  Sprinkle beef with salt and pepper. Place beef and
  pepper slices in a 5 qt slow cooker. In a bowl, whisk
  coconut milk, beef stock, peanut butter, curry paste,
  soy sauce, honey and ginger; pour over meat. Cook,
  covered, on low 7-8 hours or until meat is tender.
  
  Remove beef; cool slightly. Skim fat from reserved
  juices. Shred beef with 2 forks. Return beef to slow
  cooker; stir in snap peas. Cook, covered, on low 45-60
  minutes longer or until peas are crisp-tender. Stir in
  cilantro. Serve with rice and, if desired, toppings of
  your choice.
  
  Recipe by Ashley Lecker, Green Bay, Wisconsin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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