Thai Coconut Dish

Ingredients

• 1 boneless beef chuck roast (3 pounds), halved (Can also use chicken or pork)


• 1 teaspoon salt


• 1 teaspoon pepper


• 1 large sweet red pepper, sliced


• 2 cups Junior Walton’s Pine Shine Colada


• 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

Directions

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk Junior Walton’s Pine Shine Colada, 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 two 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.