Serve the brown rice or brown rice noodles with the beef in this Thai red curry.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 25 mins |
| Total Time: | 8 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef stew meat
- ½ cup beef broth
- ¼ cup Thai red curry paste
- 1 yellow onion, sliced
- 1 tablespoon light brown sugar
- 2 teaspoons fish sauce
- 8 ounces green beans, halved
- ¾ cup coconut milk, well shaken
- 1 (9 ounce) package fresh spinach
- ½ cup chopped fresh cilantro
- 3 tablespoons lime juice
Instructions
- Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.
- Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.
- Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 10 g |
| Sodium | 360 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked this in my instant pot. I heated the oil, sautéed the meat, afterwards added the beef broth, and curry paste. I cooked it on high pressure for 10 minutes, did a quick release on the pressure. Then added the remaining ingredients. Cooked for an additional 5 minutes on high pressure. The cooking method was the only thing changed, which I don’t believe compromised the outcome. I was expecting this to be more flavorful, but was disappointed as it was lacking in flavor. I think it needs some garlic and some more pop of color.