Thai Beef Curry (Slow Cooker)
(8 servings)
Ingredients:
1 tbsp. Canola Oil
2 lb. Beef Stew Meat
½ cup Beef Broth
¼ cup Thai Red Curry Paste
2 tbsp. Fish Sauce
1 tbsp. Light Brown Sugar
2½ cups Yellow Onion, Sliced
¾ cup Canned Coconut Milk
½ lb. French Green Beans, halved
½ cup Fresh Cilantro Leaves
9 oz. Fresh Spinach
3 tbsp. Fresh Lime Juice
Directions:
In a large skillet over medium-heat heat, warm oil. Add beef and cook in batches until browned on all sides. Remove to a 6-quart slow cooker. Add broth to skillet and scrape brown bits form bottom. Transfer to slow cooker. Next add curry paste, fish sauce and onion. Cover and cook on low for 8 hours. Now add coconut milk and green beans to slow cooker, increase heat to high and cook 12-15 minutes or until beans are tender. Turn heat off and add cilantro, spinach and lime juice. Stir ingredients gently until spinach starts to wilt. Serve over rice or noodles.
Note: If you desire, use steak instead of stew meat. Just cut into thin strips about 2-3 inches long.
Ideas for Future Efforts
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