I love coconut, in all forms. I especially love a coconut curry. Which is why I knew I had to make Thai Red Curry Beef in the slow cooker. Curry has always scared me a little because I’m not used to cooking with these ingredients. However, this recipe could not be easier and the flavor is outstanding. Jason was supposed to come tonight after being in Iowa for the past week coaching wrestling; however, they are stuck in Chicago due to weather. So this turned out to be dinner for one! Looks like I know what I’m eating for lunch this week…
First brown your beef in a large non-stick skillet. I used a little bit of olive oil but the recipe doesn’t call for it. While the beef is searing, I chopped up an onion and four cloves of garlic. Place the beef in the bottom of your slow cooker and saute the onion and garlic in the same saute pan until soft, about 5 minutes. Cover the beef with the onion & garlic mixture. I also made sure to sprinkle the beef, onion and garlic with salt and pepper while in the saute pan.
Now it’s time for your sauce! Combine 3/4 a cup of beef stock, 1 tablespoon of brown sugar, 3 tablespoons of red curry paste, 2 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, 1 can of lite coconut milk and 1 minced jalapeno. I removed the seeds and only used half of the pepper. Whisk it all together and pour over the beef in the slow cooker. The recipe suggests cooking on low for 6 hours. Mine went for about 8 which I think helped the meat get more tender. Those big chunks of stew meat really need to cook for a long time. 15 minutes before you’re ready to eat, cook your Jasmine rice and stir in your spinach. Serve the Red Curry Beef over the Jasmine rice.
This was so delicious! I did feel like I wanted more heat, so if I did this again I would add the whole jalapeno, sans seeds. This dinner totally pulled me out of my comfort zone and I know I will attempt more Thai inspired food. The flavors and so tasty.