Thai Coconut Curry Beef in Crispy Wonton Cups are the perfect bite sized appetizers for any party. These delicious bites will impress your guests!
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
- Cilantro, for garnish
For the wonton cups
- Square wonton wrappers
- grape seed oil or cooking spray
- sesame seeds
- sea salt
- 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.