Slow Cooker Thai Beef Curry

The second meal I made for meal prep this week is this Slow Cooker Thai Beef Curry. This type of meal is what I would like to put over rice. But because rice is out for low carb, I decided to toss in some riced cauliflower into the mix. MMMM

I swapped out the brown sugar for Anthony's Erythritol and Monk Fruit Sweetener Golden Brown Sugar Substitute. You really can't taste the difference in recipes like this. 

Slow Cooker Thai Beef Curry
Recipe from Cookinglight.com
Serves 8

1 T canola oil 
2 pounds beef stew meat 
1/2 c unsalted beef stock 
1/4 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) 
3/4 c well-shaken canned full-fat coconut milk 
8 ounces haricots verts (French green beans), halved crosswise 
1/2 c loosely packed fresh cilantro leaves 
9 ounces fresh spinach (about 9 cups) 

3 T 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.

Calories 248
Protein 27g
Carbohydrate 11g - Carbs are likely lower because I swapped out the brown sugar.

Fiber 2g