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Slow Cooker Thai Coconut Beef

Chuck roast slow cooked in a spicy coconut curry sauce and served over steamed jasmine rice.
Slow Cooker Thai Coconut Beef

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Servings: 4
Total Time: 8 hours
Recipe by: Frankie


2 TBSP peanut oil
2 pound boneless chuck roast, cut into 1-inch pieces
salt & pepper
3 shallots, peeled and finely chopped
4 garlic cloves, peeled and minced
1 TBSP soy sauce
1 TBSP tomato paste
1 TBSP freshly minced ginger
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground cumin
zest from 1 lime
juice from 1 lime
14-ounce can unsweetened coconut milk
1 cup uncooked jasmine rice
1 1/2 cups water


1. Pat the beef pieces dry with paper towels and generously season with salt & pepper. Heat the oil in a dutch oven or large saute pan over medium-high heat. Sear the beef (in batches, don't overcrowd the pan) until well browned all over. Transfer the seared beef to a 5-quart slow cooker.

2. In a small bowl mix together the shallot, garlic, soy sauce, tomato paste, ginger, pepper, coriander, cayenne, cumin, lime zest, and lime juice. Scrape the mixture into the slow cooker and toss with the beef then pour the coconut milk over top.

3. Cover the slow cooker and cook on LOW for 7 hours or until beef is tender.

4. Start your rice about 30 minutes before the beef is done: Add the uncooked rice and water to a medium size saucepan over medium-high heat and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer the rice over low heat, without removing the lid at any time, for 10 minutes. Turn off the heat and let the rice sit for 15 more minutes, make sure not to remove the lid during this time either.

5. Take the lid off the rice and fluff a fork. Season beef and sauce with salt & pepper to taste and serve over the steamed rice.

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Slow Cooker Thai Coconut Beef

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