Slow Cooker Beef Curry
Long, slow cooking periods mellow flavors while bold spices, in bold amounts, hold their own over time. That's just what happens here with big flavors from Thai curry paste and fish sauce finished with fresh touches of cilantro and lime juice that, together, draw inspiration from Thai curry. Serve over a bed of brown rice or brown rice noodles to catch all the sauce.
Ingreadient
- 1 tablespoon neutral oil, such as canola or avocado
- 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)
Direction
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