https://www.allrecipes.com/recipe/255865/slow-cooker-thai-curried-beef/?hid=&did=10703154-20240802&lctg=&lr_input=0845b7203832a3b2c25d0c6d898e47fb73407cf0633be24f6d0a9c3befa86f71
Ingredients:
2 pounds lean stew beef
⅛ teaspoon salt
2 cups diced onion
4 cloves garlic, minced
1 (13.5 ounce) can coconut milk
¾ cup beef broth
3 tablespoons red curry paste
2 tablespoons lime juice
2 tablespoons peanut oil
2 jalapeño chile peppers, seeded and minced
1 tablespoon brown sugar
8 cups water
4 cups jasmine rice
2 cups baby spinach
½ cup fresh basil leaves (Optional)
Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
Combine onion and garlic in the same skillet over medium-high heat; sauté until tender, about 5 minutes. Add to beef in the slow cooker.
Add coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeño chile peppers, and brown sugar to the slow cooker; stir until well combined.
Cover and cook on Low until flavors combine, 6 to 10 hours.
Bring water and rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
Meanwhile, stir spinach into the slow cooker and cook until wilted, about 15 minutes.
Serve beef mixture over rice and garnish with basil leaves.
Hot Mama Grade: B-
Hot Mama Notes: The kids were not impressed. I thought it was okay. I don't think I would make it again. I forgot the spinach at the end. I added some cubed potatoes which was a good addition plus a few bits of tomato. I didn't sear the meat first. Maybe that is why it was just okay.
