Tender chunks of beef are slow cooked with green curry paste and coconut milk, with plenty of healthy vegetables like spinach and green beans.
Prep Time:20 min
Cook Time:8 hours
Total Time:8 hours 20 minutes
1 tablespoon canola oil
2 pounds beef stew meat
1 cup beef stock
3 tablespoons green curry paste
1 tablespoon fish sauce
2 tablespoon brown sugar
1 medium onion, sliced
1/8 teaspoon cayenne pepper
1 teaspoon curry powder
1 (14 oz.) can coconut milk
1/2 cup heavy cream
8 ounces frozen green beans
1/2 cup loosely packed cilantro leaves
3-4 cups fresh spinach, chopped
3 tablespoons lime juice
Salt and pepper, to taste
Heat oil in a large skillet over medium-high heat. Add beef, cooking in 2 batches, turning occasionally, until browned on all sides, 5-7 minutes.
Place browned beef in a lightly greased slow cooker. Add beef stock to skillet and stir with a wooden spoon to loosen browned bits from bottom of skillet. Transfer stock to the slow cooker.
Stir in curry paste, fish sauce, sugar, onion, cayenne pepper and curry powder. Cover and cook on low until beef is very tender, about 8 hours.
About 1 hour before serving, add coconut milk and cream to slow cooker and stir to combine.
About 10 minutes before serving, add green beans and cook until tender. Just before serving, turn off slow cooker and stir in cilantro and spinach. Stir gently until spinach begins to wilt. Stir in lime juice. Season with salt and pepper, to taste. Serve over rice or rice noodles, if desired.