Slow Cooker Thai Red Curry Beef
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Prep time: 
Cook time: 
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Serves: 5-6 servings
 
Ingredients
  • 2 lbs lean beef stew meat
  • ⅛ tsp salt
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • ¾ cup lower-sodium beef broth
  • 1 tbsp brown sugar
  • 3 tbsp red curry paste
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 (398 ml) can light coconut milk
  • 1 tbsp sriracha, or to taste
  • 2 tbsp all-purpose flour
  • 2 cups bagged baby spinach leaves
  • Fresh basil leaves, chopped
Instructions
  1. Heat a large non-stick skillet over medium-high heat. Add beef; cook 8-10 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; sauté 5 minutes or until tender. Spoon onion mixture over beef.
  3. In a medium bowl, combine beef broth, sugar, curry paste, fish sauce, lime juice, coconut milk and sriracha; pour over beef. Cover and cook on LOW for 6-7 hours.
  4. Stir in spinach. Whisk flour in 2 tablespoons water; stir into slow cooker. Cover and cook on LOW for 15 minutes or until sauce thickens.
  5. Serve beef mixture over steamed rice; sprinkle with basil leaves.
Notes
Recipe slightly adapted: myrecipes.com
Recipe by Salu Salo Recipes at https://salu-salo.com/slow-cooker-thai-red-curry-beef/