8 ounces haricots verts (French green beans), halved crosswise
1/2 cup loosely packed fresh cilantro leaves
9 ounces fresh spinach (about 9 cups)
3 tablespoons fresh lime juice
Cilantro sprigs (optional)
Calcium 7% DV
Potassium 2% DV
Est. added sugars 2g
How to Make It
Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.
Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.
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This was just okay. The green beans were a bit weird, and they never really cooked, even after giving them an extra 15 minutes. And then they were just everywhere in the dish and unavoidable. I really wish this dish had noodles, as pictured. I should have added them, but didn't have any rice noodles handy. Oh well.
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