Slow cooker thai beef curry

0 likes 0 comments Recipe by Sara Meyer

Slow cooker Thai beef curry of Sara Meyer - Recipefy

1 tablespoon canola oil
2 pounds beef stew meat
1/2 cup unsalted beef stock
1/4 cup Thai red curry paste
2 tablespoons fish sauce
1 tablespoon light brown sugar
1 (10-oz.) yellow onion, sliced (about 2 1/2 cups)
3/4 cup well-shaken canned full-fat coconut milk
8 ounces haricots verts (French green beans), halved crosswise
1/2 cup loosely packed fresh cilantro leaves
9 ounces fresh spinach (about 9 cups)
3 tablespoons fresh lime juice
Cilantro sprigs (optional)

Prep. Time → 30 min

Cook Time → 525 min

1. Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.

2. Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt.

3. Serve over bed of brown rice noodles. Garnish with cilantro sprigs, if desired.

main courses, curry, multi-day, pasta, thai, beef, slow cooker, dinner, lunch September 26, 2017 07:14

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Sara Meyer
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Eugene, Oregon, United States