Ingredients
8
8 servings
- •1 tablespoon olive oil
- •2 pounds beef stew meat
- •½ cup beef broth
- •¼ cup Thai red curry paste
- •1 yellow onion, sliced
- •1 tablespoon light brown sugar
- •2 teaspoons fish sauce
- •8 ounces green beans, halved
- •¾ cup coconut milk, well shaken
- •1 (9 ounce) package fresh spinach
- •½ cup chopped fresh cilantro
- •3 tablespoons lime juice
Instructions
- Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.
- Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.
- Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.
Nutritional Facts
Per 8 servings
- Calories: 316
- Carbohydrate: 10g
- Fat: 22g
- Fiber: 3g
- Protein: 21g
- Sugar: 4g
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