Oxmoor House Slow Cooker Thai Red Curry Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. lean beef stew meat1/16 tsp salt1 cup chopped onion2 clove Garlic, minced 3/8 cup low-sodium beef broth1.5 tsp unpacked Brown Sugar 1.5 TBSP Red Curry Paste 1 tbsp Fish Sauce 1 TBSP lime juice3/4 cup Unsweetened Silk Coconut Milk1 Jalapeno Pepper, seeded and diced 1 bag baby spinach2 cups cooked rice
1. Heat a large nonstick skillet over med-high. Add beef, and cook about 5 minutes, until browned, stirring occasionally. Add beef to 4-qt slow cooker, and sprinkle with salt.
2. Return pan to med-high heat. Add onion and garlic and sauté 5 minutes, or until tender. Add onion mixture to beef.
3. Combine broth and next 6 ingredients (through jalapeño), and pour over beef.
4. Cover and cook on LOW for 6 hours.
5. Stir in spinach, cover and continue cooking 15 minutes or just until spinach wilts. Serve over rice.
Serving Size: 4 servings, about 3/4 cup beef mixture, and 1/2 cup rice
Number of Servings: 4
Recipe submitted by SparkPeople user ROXYRAZOR.
2. Return pan to med-high heat. Add onion and garlic and sauté 5 minutes, or until tender. Add onion mixture to beef.
3. Combine broth and next 6 ingredients (through jalapeño), and pour over beef.
4. Cover and cook on LOW for 6 hours.
5. Stir in spinach, cover and continue cooking 15 minutes or just until spinach wilts. Serve over rice.
Serving Size: 4 servings, about 3/4 cup beef mixture, and 1/2 cup rice
Number of Servings: 4
Recipe submitted by SparkPeople user ROXYRAZOR.
Nutritional Info Amount Per Serving
- Calories: 435.3
- Total Fat: 22.6 g
- Cholesterol: 75.0 mg
- Sodium: 826.5 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 1.7 g
- Protein: 25.0 g
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