Thai Coconut Curry Beef in Crispy Wonton Cups are the perfect bite sized appetizers for any party. These delicious bites will impress your guests!
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.
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!
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.
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Thai Coconut Curry Beef in Crispy Wonton Cups
Prep Time: 45 mins- Cook Time: 5 hours
- Total Time: 5 hours 45 minutes
Yield: 300
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Thai Coconut Curry Beef in Crispy Wonton Cups are the perfect bite sized appetizers for any party. These delicious bites will impress your guests!
Ingredients
For the coconut beef
- 1 lb braising beef (any inexpensive cut will do)
- 1/4 cup grape seed oil
- 1 can of coconut milk
- 1/3 cup red Thai curry paste
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha
- 1 lime, sliced into rounds with skin on
- 1 stalk of lemon grass, cut into thin rounds
- 1 – 2″ piece of ginger, chopped
- 5 cloves of garlic, crushed with the side of your knife
- Sea salt
- Pepper
- Cilantro, for garnish
For the wonton cups
- Square wonton wrappers
- grape seed oil or cooking spray
- sesame seeds
- sea salt
Instructions
- Cut beef into chunks roughly the size of your fist. Season well with salt and set aside.
- 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. If you think it is getting too close to burning remove the pot from the element for a minute before continuing.
- 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 all other coconut beef ingredients and stir well.
- Place beef back in the pan in a single layer. Add enough water so that the beef is 3/4 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 beef is tender, remove it from the cooking liquid. Turn the heat to high and boil, uncovered, until there is about 3/4 cup of liquid left.
- While the sauce is reducing take 2 forks and shred the beef. Add the shredded beef back into the 3/4 cup of cooking liquid and toss to coat. Season with salt and pepper. Set aside.
(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)
For the 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.
- 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 in a sealed ziploc bag.
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.
Want some more ideas for bite sized appetizers? Check out these recipes:
Smoked Salmon Mousse on Filo Crackers
Mini Beet and Goat Cheese Salads
Chickpea and Pumpkin Fritters with Preserved Lemon Aioli
Oven Roasted Cherry Tomatoes with Basil and Garlic
Kristen Stevens
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Hi, I’m Kristen! 
This sounds delicious. Can the beef be cooked in a low (325 degree) oven or slow cooker on low? I have an electric stove & even on the lowest setting, things come to a boil. Thanks in advance for your help.
Absolutely you can! All it needs is to be cooked low and slow so both your slow cooker and oven would work. My stovetop sounds similar to yours. It’s glass though so I can move the pot so it’s only covering part of the element. What a pain, right?!
Thank you for your quick response. Yes, these electric stoves can be a pain. Moving the pot partially off the heating element is a smart option for a flat top. Unfortunately, mine is the older type, lol. I think I will try this recipe this week. Thank you so much for the recipes you post. I’ve made several & have liked them all!
Hi there! These look fantastic! What temp is the best to bake the wonton wrappers??? Don’t want to burn them:)
Hi Melissa,
I can’t believe I forgot to include the oven temp … oops!
You’ll want to bake them at 300 degrees.
Have a great Christmas!
Great recipe! However I used 2lbs of beef and in no way will it fill 100 cups. Followed directions exactly, used mini cupcake pans but to fill them the way you’ve pictured them will take at least 2 more pounds. I’m lucky I dont have to have these finished til tomorrow nite.
★★★★
Hi Dawn,
Thank you so much for the feedback. I will make a note of that!
These look fabulous! I’m so glad I found your blog. Wonderful recipes and gorgeous photos.
hi kristen, i am new to your blog and just as i saw u i know instantly i will love evry food u do. i am from a small island in the philippines, in puerto princesa, palawan. resources are minimal. what can i substitute for grape seed oil and red thai curry. we only have yellow curry here and for oil (canola, soya, corn, olive, palm and coconut oil). hope to hear from u
super thanks
cris
Hi Maricis,
I don’t know how I missed your question for so so long. I’m really sorry!
Any neutral flavoured oil like canola, soy or corn will work well. If green or red curry paste is available to you then that would work, or try to find a recipe online for the red curry paste. 🙂
These look so delicious! I live in Thailand so i’m a big fan of all things Thai – definitely will be creating these!
Thanks, Sacha!
I just love how cute these look! So adorable 🙂
Thank you so much!
Red curry with beef is one of my favourite Thai foods. I imagine that this would taste similar and be delicious.
★★★★★
It’s mine too! Actually I seem to love all Thai food 🙂