Slow Cooker Thai Red Curry Beef

• Meat

  • 2 lbs Beef stew meat, lean

• Produce

  • 2 cups Bagged baby spinach, leaves
  • 1 Basil, fresh leaves
  • 4 Garlic cloves
  • 1 Onion, large

• Canned Goods

  • 1 (398 ml can Coconut milk, light
  • 3/4 cup Lower sodium beef broth
  • 3 tbsp Red curry paste

• Condiments

  • 2 tbsp Fish sauce
  • 2 tbsp Lime juice, fresh
  • 1 tbsp Sriracha

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tbsp Brown sugar
  • 1/8 tsp Salt

Found on salu-salo.com

Description

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

Directions

• 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.
• Return pan to medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Spoon onion mixture over beef.
• 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.
• 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.
• Serve beef mixture over steamed rice; sprinkle with basil leaves.