Slow Cooker Thai Beef Curry (57 of 150)

Last night was April Sunday dinner. Our theme was Thai. This was a tough theme for me. All the things I would normally make for Thai were taken. That left me with having to do some research in my recipe database to see what I have for "thai". I didn't want to make chicken (we already had two chicken dishes coming). I opted for beef. 

This meal turned out way better than I thought it would. The flavor was not spicy, but had a good red curry flavor. I was worried it'd be too spicy considering the amount of red curry paste that went into it. 

The green beans added a nice crunch to the dish. 

Overall, I'd give this dish a solid 4 stars. 

Slow Cooker Thai Beef Curry
Recipe from Eating Well

Serves 8

• 1 T canola oil
• 2 pounds beef stew meat
• ½ c unsalted beef stock
• ¼ c Thai red curry paste
• 2 T fish sauce
• 1 T light brown sugar
• 1 (10-oz.) yellow onion, sliced (about 2 1/2 cups)
• ¾ c well-shaken canned full-fat coconut milk
• 8 ounces haricots verts (French green beans), halved crosswise
• ½ c loosely packed fresh cilantro leaves
• 9 ounces fresh spinach (about 9 cups)
• 3 tablespoons fresh lime juice
• Cilantro sprigs (optional)

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.

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.