Slow Cooker Thai Curried Beef

This slow cooker Thai curried beef recipe features tender meat simmered with coconut milk, red curry paste, and spinach for a no-fuss, satisfying dinner.

• Preparation Time: 10 mins
• Cooking Time: 6 hr 40 mins
• Total Time: 6 hr 50 mins
• Calories: 829 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 cups diced onion
• 4 cloves garlic, minced
• 2 tablespoons peanut oil
• 2 tablespoons lime juice
• 3 tablespoons red curry paste
• 1 (13.5 ounce) can coconut milk
• 2 cups baby spinach
• 2 pounds lean stew beef
• 4 cups jasmine rice
• 2 jalapeno chile peppers, seeded and minced
• 8 water
• 0.125 teaspoon salt
• 0.75 cup beef broth
• 0.5 cup fresh basil leaves

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Add beef; cook and stir until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.

Step 2

Cook onions and garlic in the same skillet over medium-high heat until tender, about 5 minutes. Add to the slow cooker.

Step 3

Stir coconut milk, beef broth, red curry paste, jalapeños, lime juice, peanut oil, and brown sugar into the slow cooker until well combined.

Step 4

Cover slow cooker. Cook on Low until flavors combine, 6 to 10 hours.

Step 5

Bring water and rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, 20 to 25 minutes.

Step 6

Meanwhile, stir spinach into the slow cooker; cook until wilted, about 15 minutes.

Step 7

Serve beef mixture over rice; garnish with basil leaves.