Slow Cooker Thai Red Curry Beef
Ingredients:
- 2 lb Beef Stew Meat
- .125 tsp Sea Salt
- 2 c Onions chopped
- 4 cloves Garlic minced or pressed
- .75 c Beef Broth
- 1 tbsp Brown Sugar
- 3 tbsp Red Curry Paste
- 2 tbsp Fish Sauce
- 2 tbsp Lime Juice
- 13.5 oz Full Fat Canned Coconut Milk
- 1 Jalapenos minced
- 2 c Baby Spinach
- .5 c Fresh Basil leaves picked off
Instructions:
- Heat a large non-stick skillet over medium-high heat. Add beef, cooking 5 minutes or until browned, stirring occasionally. Drain. Place into slow cooker and season with the salt.
- Return pan to medium-high heat. Add onion and garlic, saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapenos) and pour over beef. Cover and cook on LOW for 6 hours.
- Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve with basil sprinkled on top. Serve with rice or your favorite starchy vegetable.
Nutrition
Calories: 356kcal | Carbohydrates: 9g | Protein: 33g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 529mg | Potassium: 513mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1685IU | Vitamin C: 10.8mg | Calcium: 48mg | Iron: 4.1mg
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