Thai Red Curry Beef

By sandycon

Cooking Light Slow Cooker Tonight, Oxmoor House

2012

Ingredients

• 2 pounds lean beef stew meat
• 1/8 teaspoon salt
• 2 cups finely chopped onion (1 onion)
• 4 garlic cloves, minced
• 3/4 cup lower-sodium beef broth
• 1 tablespoon dark brown sugar
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 (13.5-ounce) can light coconut milk
• 1 jalapeño pepper, minced
• 2 cups bagged baby spinach leaves
• 4 cups hot cooked jasmine rice
• 1/2 cup fresh basil leaves

Preparation

Step 1

1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.

2. Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.

3. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.