Thai Coconut Dish


  • 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


  • 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.