Slow Cooker Thai Curried Beef
Description
This slow cooker Thai curried beef recipe features tender meat simmered with coconut milk, red curry paste, and spinach for a no-fuss, satisfying dinner.
Ingredients
•
2 pounds lean stew beef
•
1/8 teaspoon salt
•
2 cups diced onion
•
4 cloves garlic, minced
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1 (13 1/2 ounce) can coconut milk
•
3/4 cup beef broth
•
3 tablespoons red curry paste
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2 jalapeno chile peppers, seeded and minced
•
2 tablespoons lime juice
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2 tablespoons peanut oil
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1 tablespoon brown sugar
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8 water
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4 cups jasmine rice
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2 cups baby spinach
•
1/2 cup fresh basil leaves
Directions
1
Heat a large skillet over medium-high heat. Add beef; cook and stir until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
2
Cook onions and garlic in the same skillet over medium-high heat until tender, about 5 minutes. Add to the slow cooker.
3
Stir coconut milk, beef broth, red curry paste, jalapeños, lime juice, peanut oil, and brown sugar into the slow cooker until well combined.
4
Cover slow cooker. Cook on Low until flavors combine, 6 to 10 hours.
5
Bring water and rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, 20 to 25 minutes.
6
Meanwhile, stir spinach into the slow cooker; cook until wilted, about 15 minutes.
7
Serve beef mixture over rice; garnish with basil leaves.