Description
A flavorful and aromatic Slow-Cooker Beef Curry infused with Thai red curry paste, coconut milk, and a blend of herbs and spices. This dish is rich, hearty, and perfect for a comforting meal.
Ingredients
Units
Scale
Beef Curry:
- 1 tablespoon neutral oil, such as canola or avocado
- 2 pounds beef stew meat
- 1/2 cup unsalted beef stock
- 1/4 cup Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 1 (10-oz.) yellow onion, sliced (about 2 1/2 cups)
- 3/4 cup well-shaken canned full-fat coconut milk
Additions:
- 8 ounces haricots verts (French green beans), halved crosswise
- 1/2 cup loosely packed fresh cilantro leaves
- 9 ounces fresh spinach (about 9 cups)
- 3 tablespoons fresh lime juice
- Cilantro sprigs (optional)
Instructions
- Brown the Beef: Heat oil in a large skillet over medium-high heat. Brown beef in batches until all sides are browned, about 6 minutes. Transfer beef to a slow cooker.
- Prepare the Curry Base: In the same skillet, add beef stock to deglaze, scraping up any browned bits. Pour this mixture into the slow cooker with the beef. Add curry paste, fish sauce, sugar, and onion. Stir to combine.
- Cook in the Slow Cooker: Cover and cook on low for about 8 hours until the beef is tender.
- Final Steps: Add coconut milk and haricots verts to the slow cooker. Increase heat to high and cook for 12 minutes. Turn off heat and add cilantro, spinach, and lime juice. Gently stir until the spinach wilts. Garnish with cilantro sprigs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
