Slow Cooker Thai Beef Curry
Serve this Thai red curry with beef over brown rice or brown rice noodles.
- Serves: 8 persons
- 1tablespoon olive oil
- 2pounds beef stew meat
- ½cup beef broth
- ¼cup Thai red curry paste
- 1yellow onion, sliced
- 1tablespoon light brown sugar
- 2teaspoons fish sauce
- 8ounces green beans, halved
- ¾cup coconut milk, well shaken
- 1(9 ounce) package fresh spinach
- ½cup chopped fresh cilantro
- 3tablespoons lime juice
Step 1Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.
Step 2Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.
Step 3Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.