Thai Coconut Beef Recipes

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THAI BASIL BEEF WITH COCONUT RICE



Thai Basil Beef with Coconut Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can unsweetened coconut milk
1 stalk lemongrass, thinly sliced, or 3 to 4 slices peeled fresh ginger
1 cup jasmine rice
1/4 cup plus 1 teaspoon low-sodium soy sauce
Juice of 2 limes
1 tablespoon sugar
2 Persian cucumbers, quartered lengthwise, then halved
1 cup packed fresh basil, roughly chopped
2 tablespoons vegetable oil
1 pound ground beef
1 red bell pepper, finely chopped
3 cloves garlic, minced

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 COCONUT BEEF



Thai Coconut Beef image

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

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

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.

PRESSURE-COOKER THAI COCONUT BEEF



Pressure-Cooker Thai Coconut Beef image

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

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges

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-STYLE GROUND BEEF



Thai-Style Ground Beef image

A wonderful recipe from Cooking Light. A delicious way to use ground beef. You can make it spicier by using more red curry paste.

Provided by Redsie

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
1 cup thinly sliced leek
1 teaspoon minced garlic
1 lb lean ground beef
1 teaspoon red curry paste
1 cup tomato sauce
1/2 cup light coconut milk
1 tablespoon brown sugar
1/4 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1 tablespoon asian fish sauce
3 cups hot cooked short-grain white rice

Steps:

  • Heat a large skillet over medium-high heat. Coat pan with cooking spray.
  • Add leek; sauté 5 minutes.
  • Add garlic; sauté 1 minute.
  • Add beef; cook 7 minutes or until lightly browned, stirring to crumble.
  • Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).
  • Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
  • Serve with the rice.

Nutrition Facts : Calories 425.4, Fat 11.8, SaturatedFat 4.7, Cholesterol 73.7, Sodium 754.7, Carbohydrate 50.5, Fiber 1.3, Sugar 7, Protein 27.4

THAI BEEF CURRY



Thai Beef Curry image

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

1 tablespoon peanut oil
½ yellow onion, sliced thin
½ green bell pepper, sliced into 1/4-inch strips
½ red bell pepper, sliced into 1/4-inch strips
1 (14 ounce) can coconut milk
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons red curry paste, or more to taste
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon peanut sauce, or more to taste
1 teaspoon Worcestershire sauce
¼ teaspoon ground turmeric
⅛ teaspoon garlic salt, or more to taste
⅛ teaspoon curry powder, or more to taste
⅛ teaspoon garam masala, or more to taste
2 dashes chile-garlic sauce (such as Sriracha®)
1 ½ pounds sirloin steak, cut into strips
⅓ cup peanuts, chopped

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



Slow Cooker Thai Curried Beef image

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

2 pounds lean stew beef
⅛ teaspoon salt
2 cups diced onion
4 cloves garlic, minced
1 (13.5 ounce) can coconut milk
¾ cup beef broth
3 tablespoons red curry paste
2 tablespoons lime juice
2 tablespoons peanut oil
2 jalapeno chile peppers, seeded and minced
1 tablespoon brown sugar
2 cups baby spinach
8 water
4 cups jasmine rice
½ cup fresh basil leaves

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 COCONUT DRESSING



Thai beef with coconut dressing image

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

2 tbsp Thai green curry paste
250g beef steak (we used rump)
2 tsp vegetable oil
160ml can coconut cream
1 tbsp soft brown sugar
1 red chilli , thinly sliced
zest 1 lime , juice of ½
200g pack green bean
300g pack cooked jasmine rice , or 100g rice, cooked and drained
½ small pack coriander , leaves picked
2 tbsp crispy onion from a pot (we used Danfood Onion Salad Crispies)

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 WITH CHILES AND BASIL OVER COCONUT RICE



Thai Beef with Chiles and Basil Over Coconut Rice image

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

1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
Coarse salt
2 tablespoon plus 1 teaspoon fish sauce
2 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
Lime wedges, for serving

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

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From kuki-jitensha.com


COCONUT BEEF CURRY + VIDEO | KEVIN IS COOKING
2019-03-20 Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
From keviniscooking.com


THAI COCONUT BEEF - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Thai Coconut Beef are provided here for you to discover and enjoy. Healthy Menu. Healthy Lemon Cookies Recipe Centrifugal Juicer Recipes Healthy Healthy Breakfast Drink Recipe ...
From recipeshappy.com


SLOW COOKER COCONUT THAI BEEF CURRY
2020-04-25 Instructions. Begin by preparing the slow cooker with oil or cooking spray. Dice the beef into bite sized pieces, remove and discard any large amounts of fat. Add the beef to the slow cooker and season well with the salt & pepper. Peel and prepare the vegetables, dice the carrots and potatoes into bite sized chunks, quarter the mushrooms and ...
From justslowcooker-recipes.com


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