THAI COCONUT BEEF
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- 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. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
SLOW-COOKER PAD THAI
I love pad thai, but I hate standing over a hot stir-fry-especially in the summer. This slow cooker version lets me keep my cool and enjoy pad thai, too. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.
Nutrition Facts : Calories 482 calories, Fat 12g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 891mg sodium, Carbohydrate 59g carbohydrate (14g sugars, Fiber 2g fiber), Protein 34g protein.
SLOW COOKER THAI CURRIED BEEF
Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.
Provided by Sapper26
Categories World Cuisine Recipes Asian
Time 7h8m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
- Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
- Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
- Cover and cook on Low until flavors combine, 6 to 10 hours.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g
SLOW COOKER THAI BEEF CURRY
Serve this Thai red curry with beef over brown rice or brown rice noodles.
Provided by chpmnk42
Categories World Cuisine Recipes Asian Thai
Time 8h40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.
- Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.
- Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 9.8 g, Cholesterol 62.6 mg, Fat 21.8 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 10.4 g, Sodium 360.1 mg, Sugar 4.1 g
CROCK POT THAI BEEF
Spectacular Thai Curry Beef for the Crock pot! You MUST try this recipe! Great served over rice. Enjoy!
Provided by KPD123
Categories Curries
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss meat with flour and salt to coat.
- Put steak, peppers and onion in crock pot sprayed with nonstick cooking spray.
- Mix remaining ingredients and pour over steaks.
- Cook on LOW 6-8 hours or on High 3-4 hours.
Nutrition Facts : Calories 451.3, Fat 24.5, SaturatedFat 18, Cholesterol 97, Sodium 837, Carbohydrate 16.3, Fiber 3.3, Sugar 8.7, Protein 42.5
THAI BEEF CURRY
A spicy, authentic Thai green curry for your slow cooker that's ideal for taking the last-minute stress out of entertaining
Provided by Lucy Netherton
Categories Dinner, Main course
Time 8h20m
Number Of Ingredients 14
Steps:
- Heat a little of the oil in a large pan and brown the beef in batches, removing to a plate after, reserving any juices. If your slow cooker has a browning function, use this instead. Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies and galangal with the rest of the oil until you have a rough paste.
- Turn the slow cooker to High. Heat the paste for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice. Turn slow cooker to Low and cook for 8 hrs, or until the meat is falling off the bone.
- If using beef ribs, remove bones from the beef, then shred the meat with 2 forks. If the sauce is too thin, strain it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar.
Nutrition Facts : Calories 541 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Protein 34 grams protein, Sodium 1.5 milligram of sodium
THAI BEEF (CROCK POT)
Delicious and full of flavor. From Better Homes and Gardens 5-Ingredient Slow-Cooker Recipes 2004.
Provided by TheFarlands
Categories Steak
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut flank steak into strips, on diagonal. Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Cook Thai noodles according to directions.
- Stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts.
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