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Slow Cooker Thai Beef Curry
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Brief Description
The challenge: The flavors are always too bland. Our solution: It’s true that the long, slow cooking period mellows flavors. But bold spices, in bold amounts, will hold their own over time. Here, we start with big flavor from a good amount of curry paste and fish sauce, and we finish with fresh touches of cilantro and lime juice that amplify the taste of everything. Serve over a bed of brown rice or brown rice noodles to catch all the sauce.
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Main Ingredient
Beef
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Category: Beef
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 480 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: hrobskyc
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Posted On: Sep 26, 2020
Number of Servings:
Ingredients:
- 1 tablespoons - Canola Oil
- 2 pounds - Beef Stew Meat
- 1/2 cups - Unsalted Beef Stock
- 1/4 cups - Thai Red Curry Paste
- 2 tablespoons - Fish Sauce
- 1 tablespoons - Light Brown Sugar
- 1 whole - Yellow Onion Sliced
- 3/4 cups - Full-Fat Coconut Milk Well Shaken
- 8 ounces - Haricots Verts (French green beans) Halved Crosswise
- 1/2 cups - Fresh Cilantro Leaves Loosely Packed
- 9 ounces - Fresh Spinach
- 3 tablespoons - Fresh Lime Juice
- - Cilantro Sprigs Optional
Directions:
Step 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.
Step 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. Garnish with cilantro sprigs, if desired.
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