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


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.