Oxmoor House Slow Cooker Thai Red Curry Beef

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Oxmoor House Slow Cooker Thai Red Curry Beef calories by ingredient
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Introduction

Halved the recipe from Oxmoor House. Used Silk Unsweetened Coconut Milk Halved the recipe from Oxmoor House. Used Silk Unsweetened Coconut Milk
Number of Servings: 4

Ingredients

    1 lb. lean beef stew meat
    1/16 tsp salt
    1 cup chopped onion
    2 clove Garlic, minced
    3/8 cup low-sodium beef broth
    1.5 tsp unpacked Brown Sugar
    1.5 TBSP Red Curry Paste
    1 tbsp Fish Sauce
    1 TBSP lime juice
    3/4 cup Unsweetened Silk Coconut Milk
    1 Jalapeno Pepper, seeded and diced
    1 bag baby spinach
    2 cups cooked rice

Tips

Keep jalapeño seeds, if you prefer spicy food. Use high-quality fish sauce to avoid odor.


Directions

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.

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