PRESSURE-COOKER 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 1h10m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef., Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure., Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and 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.
THAI BASIL BEEF WITH COCONUT RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
- Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
- Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
- Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.
Nutrition Facts : Calories 700, Fat 44 grams, SaturatedFat 24 grams, Cholesterol 77 milligrams, Sodium 713 milligrams, Carbohydrate 48 grams, Fiber 1 grams, Protein 29 grams, Sugar 7 grams
THAI BEEF WITH COCONUT DRESSING
Treat yourself to a rump steak- cook to your liking and serve with an aromatic spiced coconut cream sauce and jasmine rice
Provided by Cassie Best
Categories Dinner, Lunch
Time 20m
Number Of Ingredients 11
Steps:
- Rub 1 tbsp of the curry paste over the steak. Heat the oil in a frying pan and bring a small pan of water to the boil. Cook the steak for 2 mins on each side for medium rare, or to your liking. Transfer to a plate and cover with foil to keep warm. Add the remaining curry paste, coconut cream, sugar, chilli and lime zest and juice to the pan, and bubble until slightly thickened. Meanwhile, add the beans to the boiling water and cook for 3 mins, then drain.
- Pour any resting juices from the steak into the sauce, then slice the steak into strips. Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.
Nutrition Facts : Calories 846 calories, Fat 48 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
THAI BEEF COCONUT CURRY
Make and share this Thai Beef Coconut Curry recipe from Food.com.
Provided by Strawbelly
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef in little bit of the oil.
- Pepper and salt meat.
- Set aside.
- In same large pan saute ginger and garlic.
- Add the curry paste and saute for another minute, then add the coconut milk, whisk.
- Now add all other ingredients, except the green onions and whisk.
- Bring to a slow boil for a few minutes (5-10min), then discard the lemongrass.
- Add the beef and reheat for a few minutes.
- Serve over Jasmine rice and top with green onion.
Nutrition Facts : Calories 1023.5, Fat 105.1, SaturatedFat 52.6, Cholesterol 112.4, Sodium 516.2, Carbohydrate 10.8, Fiber 0.1, Sugar 7, Protein 11.8
COCONUT MANGO THAI BEEF CURRY
My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.
Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.
THAI BEEF CURRY
My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.
Provided by Betty McCommon
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
- Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
- Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g
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
THAI BEEF WITH CHILES AND BASIL OVER COCONUT RICE
This popular spicy Thai dish in restaurants is very easy to make at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 25m
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
- When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.
Nutrition Facts : Calories 363 g, Fat 21 g, Fiber 1 g, Protein 26 g
More about "thai coconut beef recipes"
COCONUT BEEF CURRY - SUPERGOLDEN BAKES
From supergoldenbakes.com
Ratings 23Calories 646 per servingCategory Main Course
- Heat oil in a large lidded casserole (Dutch Oven) and sear the beef over medium-high heat, in batches, until nicely browned on all sides.
- Add the Chinese Five Spice, curry powder, sugar, salt and pepper and cook, stirring, about 3 minutes.
THAI BEEF COCONUT CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (12)Total Time 1 hr 15 minsCategory Dinner, EntreeCalories 763 per serving
THAI BEEF CURRY (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (40)Uploaded Jan 21, 2021Category CurryPublished Nov 6, 2020
THAI RED BEEF CURRY RECIPE - FEED YOUR SOLE
From feed-your-sole.com
EASY DINNER IDEAS FOR TONIGHT - THE NEW YORK TIMES
From nytimes.com
THAI BEEF KOFTAS WITH COCONUT SAUCE | SWEET PEAS
From sweetpeasandsaffron.com
SLOW COOKER THAI CURRY BEEF | SWEETPEASANDSAFFRON.COM
From sweetpeasandsaffron.com
THAI COCONUT BEEF STIR-FRY RECIPE | STIR-FRY | HANNAFORD
From hannaford.com
SLOW COOKER THAI-INSPIRED BEEF BOWLS - THE DEFINED DISH
From thedefineddish.com
THAI COCONUT BEEF RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
10 BEST THAI BEEF CURRY WITH COCONUT MILK RECIPES
From yummly.com
SPICY BEEF AND COCONUT STIR-FRY | MARION'S KITCHEN
From marionskitchen.com
SPICY RED CURRY BEEF & RICE - EATINGWELL
From eatingwell.com
GOLDEN COCONUT CHICKEN CURRY | RECIPETIN EATS
From recipetineats.com
THAI BEEF, POTATO AND PEANUT CURRY | THAI KITCHEN - MCCORMICK
From mccormick.com
THAI COCONUT BEEF CURRY — EVERYDAY GOURMET
From everydaygourmet.tv
THESE STUNNING LA THAI NOODLE SOUPS TAKE HOLLYWOOD BOULEVARD …
From la.eater.com
THAI COCONUT BEEF | THAI RECIPES | GOODTO
From goodto.com
You'll also love