Slow Cooker Thai Beef Curry

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. Here, we start with big flavor from a good amount of curry paste and fish sauce, and we finish with fresh touches of cilantro and lime juice that amplify the taste of everything. Serve over a bed of brown rice or brown rice noodles to catch all the sauce.

Updated at: Thu, 17 Aug 2023 00:09:21 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories250.6 kcal (13%)

Total Fat11.6 g (17%)

Carbs10.6 g (4%)

Sugars4.6 g (5%)

Protein27.9 g (56%)

Sodium728.7 mg (36%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tablespooncanola oil

2 poundsbeef stew meat

½ cupunsalted beef stock

¼ cupthai red curry paste

2 tablespoonsfish sauce

1 tablespoonlight brown sugar

1 x 10 ozyellow onion

sliced

¾ cupcanned full-fat coconut milk

well-shaken

8 ouncesharicots verts

French green beans, halved crosswise

½ cupfresh cilantro leaves

loosely packed

9 ouncesfresh spinach

3 tablespoonsfresh lime juice

cilantro sprigs

optional

Instructions

Step 1

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.

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