Thai Red Curry Beef

Oxmoor House
Thai Red Curry Beef Recipe

Oxmoor House

Jalapeño seeds add a slight kick to this Thai beef dish. If you want to decrease the heat, seed the jalapeño before mincing.
8 servings (serving size: about 3/4 cup beef mixture, 1/2 cup rice, and 1 tablespoon basil)


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2 pounds lean beef stew meat
1/8 teaspoon salt
2 cups finely chopped onion (1 onion)
4 garlic cloves, minced
3/4 cup lower-sodium beef broth
1 tablespoon dark brown sugar
3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
1 jalapeño pepper, minced
2 cups bagged baby spinach leaves
4 cups hot cooked jasmine rice
1/2 cup fresh basil leaves


1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.

2. Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.

3. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

Created date

October 2012

Nutritional Information

Calories 245
Caloriesfromfat 0.0 %
Fat 5.5 g
Satfat 2.3 g
Monofat 2 g
Polyfat 0.2 g
Protein 27.4 g
Carbohydrate 20 g
Fiber 1.3 g
Cholesterol 50 mg
Iron 2.8 mg
Sodium 624 mg
Calcium 42 mg