Slow Cooker Thai Beef Curry
How to Make Slow Cooker Thai Beef Curry It’s true that the long, slow cooking period mellows flavors. But bold spices, in bold amounts, will hold their own over time. Current Time 0:28 / Duration 1:00 You Might Like 100+ Slow Cooker Favorites for Busy Weeknights × Active Time 30 Mins Total Time 8 Hours 45 Mins Yield Serves 8 (serving size: about 1½ cups) Ann Taylor Pittman October 2017 The challenge: The flavors are always too bland. Our solution: It’s true that the long, slow cooking period mellows flavors. But bold spices, in bold amounts, will hold their own over time.
Ingredients
- 1 tablespoon canola oil
- 2 pounds beef stew meat
- ½ cup unsalted beef stock
- ¼ cup Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 1 (10-oz.) yellow onion, sliced (about 2½ cups)
- ¾ cup well-shaken canned full-fat coconut milk
- 8 ounces haricots verts (French green beans), halved crosswise
- ½ cup loosely packed fresh cilantro leaves
- 9 ounces fresh spinach (about 9 cups)
- 3 tablespoons fresh lime juice Cilantro sprigs (optional)
Instructions
- 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.
This Thai Beef Curry is the most exciting thing we've made in our slow cooker since, well, pretty much forever! Get the recipe: https://trib.al/0hN92co
Posted by Cooking Light on Saturday, December 1, 2018
