Thai Coconut Curry Beef in Crispy Wonton Cups are the perfect bite sized appetizers for any party. These delicious bites will impress your guests!

Thai Coconut Beef in Crispy Wonton Cups

I do a lot (I mean A LOT!) of cooking around here, but only a little of it ends up on this blog. The rest of it ends up in my belly, the belly of my handsome man, or in the bellies of the guests at The Endless Meal Supper Club. Oh yeah, and then there are people at parties that I cater who get to pig out on all the food I make, like these Thai Coconut Beef in Crispy Wonton cups.

Thai Coconut Beef in Crispy Wonton Cups

If you're thinking that beef and coconut is a strange combination don't worry, you're not alone. I thought so too, at first. I wanted to create a dish that combined pulled beef with Thai flavors. Coconut is obviously a go-to Thai flavor but I still wasn't convinced until I tried it. This stuff is so good!

Thai Coconut Beef in Crispy Wonton Cups

The coconut flavor is mild and adds a contrast to the red curry spices and the richness of the beef. It would be as good piled high on a toasted bun and topped with some crunchy cabbage as it is served inside these little wonton cups.

If you make these Thai Coconut Curry Beef in Crispy Wonton Cups make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Thai Coconut Beef in Crispy Wonton Cups

Thai Coconut Curry Beef in Crispy Wonton Cups

Thai Coconut Curry Beef in Crispy Wonton Cups are the perfect bite sized appetizers for any party. These delicious bites will impress your guests!

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Ingredients

Coconut Beef

  • 1 lb braising beef, any inexpensive cut will do
  • 1 teaspoon salt
  • ¼ cup cooking oil
  • 1 can coconut milk, can be light
  • cup red Thai curry paste
  • ¼ cup soy sauce, can be reduced sodium
  • 2 tablespoons rice vinegar
  • 2 tablespoons sriracha
  • 1 lime, sliced into rounds with skin on
  • 1 stalk lemongrass, cut into 3 pieces
  • 2 inch piece of ginger, chopped
  • 5 cloves garlic, crushed with the side of your knife
  • Sea salt and pepper, to taste
  • Cilantro, for garnish

Wonton Cups

  • 100 square wonton wrappers
  • Cooking spray oil
  • Sesame seeds
  • Sea salt

Instructions 

  • Cut the beef into chunks roughly the size of your fist and season well with salt.
    1 teaspoon salt, 1 lb braising beef
  • Heat the oil over high heat in a large heavy-bottomed pot. When the oil is hot, add beef and sear on all sides until it is dark brown. Make sure not to crowd the pan; you will probably need to work in batches. Keep a close eye on the beef as you sear it, you want it to be dark brown but not to burn. Lower the heat if you think it is getting too close to burning.
    ¼ cup cooking oil
  • Remove each piece of beef from the pot when it is dark brown and seared on all sides. Once all pieces are finished remove the pot from the element.
  • Add the coconut milk all at once and stir to remove any brown bits from the bottom of the pan. Add the curry paste, soy sauce, rice vinegar, sriracha, lime, lemongrass, ginger, and garlic and stir well.
    1 can coconut milk, ⅓ cup red Thai curry paste, ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sriracha, 1 lime, 1 stalk lemongrass, 2 inch piece of ginger, 5 cloves garlic
  • Place beef back in the pan in a mostly single layer. Add enough water so that the beef is ¾ covered with liquid.
  • Place the pot on the smallest element you have. Bring the covered pot to barely a simmer then reduce heat so that it stays barely simmering. You don't want it to boil. Continue to just barely simmer the beef for 5 hours, or until it is very very tender.
  • Once the beef is tender, remove it from the cooking liquid. Remove the lime pieces then turn the heat to high and boil, uncovered, until there is about ¾ cup of liquid left.
  • While the sauce is reducing take 2 forks and shred the beef. Add the shredded beef back into the ¾ cup of cooking liquid and toss to coat. Season with salt and pepper. Set aside.
    Sea salt and pepper
  • The coconut beef can be made up to 3 days in advance and stored in the fridge. Or kept well sealed in the freezer for up to 1 month. Warm gently before using.

Wonton Cups

  • Lay wonton wrappers on a flat work surface. Brush or spray a tiny bit of oil over each wrapper. Sprinkle with sesame seeds, concentrating on the edges where they will be seen. Sprinkle lightly with sea salt.
    100 square wonton wrappers
  • Using an ungreased mini cupcake pan, place 1 wonton wrapper in each of the holes. Gently press to the bottom. Don't fuss too much over these, a little irregularity will make them more interesting.
  • Bake for 3-5 minutes. Check after 3 minutes and keep a very close eye on them; they burn quickly. Remove from oven and cool on a cooling rack.
  • Can be made up to 3 days in advance and stored (carefully) in a sealed container

Assemble

  • Place a small scoop of the coconut beef into each crispy wonton cup and top with a little cilantro.

Notes

I've left the quantity of wonton wrappers out on purpose. The beef will make enough to fill a hundred, but likely you won't want that many 🙂 The leftover beef would be great on a sandwich, in chili, or in a Thai curry.
Serving: 1 crispy beef wonton, Calories: 27kcal, Carbohydrates: 1g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 73mg, Potassium: 31mg, Fiber: 1g, Sugar: 1g, Vitamin A: 126IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg
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