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  • Slow Cooker Thai Beef Curry Recipe - Cooking Light

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    Jeff Peter
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    This recipe provides a solution for Thai beef curry that comes out too bland when slow cooked. It calls for bold amounts of Thai red curry paste and fish sauce added at the beginning. Coconut milk, haricots verts, cilantro, spinach and lime juice are added at the end to provide fresh flavors and amplify the taste. The beef stew meat is browned first before combining everything in the slow cooker to cook for 8 hours, tenderizing the beef while developing flavor from the curry paste and fish sauce.

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    slow cooking

    Original Title

    Slow Cooker Thai Beef Curry Recipe _ Cooking Light

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    This recipe provides a solution for Thai beef curry that comes out too bland when slow cooked. It calls for bold amounts of Thai red curry paste and fish sauce added at the beginning. Coconut milk, haricots verts, cilantro, spinach and lime juice are added at the end to provide fresh flavors and amplify the taste. The beef stew meat is browned first before combining everything in the slow cooker to cook for 8 hours, tenderizing the beef while developing flavor from the curry paste and fish sauce.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    23 views3 pages

    Slow Cooker Thai Beef Curry Recipe - Cooking Light

    Uploaded by

    Jeff Peter
    This recipe provides a solution for Thai beef curry that comes out too bland when slow cooked. It calls for bold amounts of Thai red curry paste and fish sauce added at the beginning. Coconut milk, haricots verts, cilantro, spinach and lime juice are added at the end to provide fresh flavors and amplify the taste. The beef stew meat is browned first before combining everything in the slow cooker to cook for 8 hours, tenderizing the beef while developing flavor from the curry paste and fish sauce.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    Slow Cooker Thai Beef Curry

    Act ive Time Tot al Time


    30 Mins 8 Hours 45 Mins
    Yiel d
    Serves 8 (serving size: about 1 1/2 cups)

    By ANN TAYLOR PITTMAN October 2017

    The challenge: The flavors are always too bland.

    Our solut ion: It’s true that the long, slow cooking period mellows flavors. But bold
    spices, in bold amounts, will hold their own over time. Here, we start with big
    flavor from a good amount of curry paste and fish sauce, and we finish with fresh
    touches of cilantro and lime juice that amplify the taste of everything. Serve over a
    bed of brown rice or brown rice noodles to catch all the sauce.

    Ingredients How to Make It

    1 tablespoon canola oil


    St ep 1
    Heat a large skillet over medium-high.
    2 pounds beef stew meat Add oil; swirl to coat. Add beef, and cook
    in 2 batches, turning occasionally, until
    1/2 cup unsalted beef stock browned on all sides, about 6 minutes.
    Place browned beef in a 5- to 6-quart
    1/4 cup Thai red curry paste slow cooker. Add stock to skillet, stirring
    and scraping to loosen browned bits from
    2 tablespoons fish sauce bottom of skillet; transfer mixture to slow
    cooker. Add curry paste, fish sauce, sugar,
    1 tablespoon light brown sugar
    and onion; stir to loosely combine. Cover,
    1 (10-oz.) yellow onion, sliced
    and cook on low until beef is very tender,
    (about 2 1/2 cups) about 8 hours.

    St ep 2
    3/4 cup well-shaken canned
    Add coconut milk and haricots verts to
    full-fat coconut milk slow cooker. Increase heat to high; cook
    until haricots verts are tender, about 12
    8 ounces haricots verts (French minutes. Turn off heat; add cilantro leaves,
    green beans), halved crosswise spinach, and lime juice. Stir gently until
    spinach starts to wilt. Garnish with cilantro
    1/2 cup loosely packed fresh sprigs, if desired.
    cilantro leaves

    9 ounces fresh spinach (about 9


    cups)

    3 tablespoons fresh lime juice

    Cilantro sprigs (optional)

    Nutritional Information

    ● Calories 248,

    ● Fat 12g,

    ● Satfat 6g,

    ● Unsatfat 5g,

    ● Protein 27g,

    ● Carbohydrate 11g,

    ● Fiber 2g,

    ● Sodium 621mg,

    ● Calcium 7% DV,

    ● Potassium 2% DV,

    ● Sugars 5g,

    ● Added sugars 2g.

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