Jalapeño seeds add a slight kick to this Thai beef dish. If you want to decrease the heat, seed the jalapeño before mincing.
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
How to Make It
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.
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.
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.
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A comment, a year or so later....I see I forgot to date my freezer meal, didn't realized it had been there that long :) . I had a bit left over since it's just my husband and I. I thawed it out and served tonight. Still pretty dang tasty IMO.
This is a great recipe and so tasty and easy! I used my venison and it was awesome and tender. I am slowly getting use to hotter foods, so I did scrape out the jalapeno seeds, but used the whole jap, which I have never done, and it was perfect! I have homegrown japs that are much hotter than the ones I have bought in the store, so it was just right. I did not have a lime so I used lemon juice, and after reading the reviews, after the dish was ready, I added half a package of unflavored gelitaine and stirred until it became thick and it worked great! The aroma filled my cabin, and the flavor was excellent!
I like this recipe, although I wouldn't say it tastes like restaurant Thai food. I also prefer this recipe with a number of alterations, although it's good as written. I prefer to actually make it with chicken and chicken broth, instead of beef. I reduced the chicken broth to 1/2 a cup to make the sauce less watery. Tonight I opted to leave out the spinach, instead adding a red bell pepper (I sauteed it with the onion and garlic) and about 1/2 of a zucchini, which I sauteed and then added in the last 15 minutes so it wouldn't get mushy. It has really good flavor and is light and yummy!
AWESOME!! Craving it just thinking about it!!!
I have made this twice. Neither time did I end up with the beef stew effect...but I never made it with beef. The 1st time I made it with 2lb of chicken thighs and followed the directions exactly. The chicken (shredded from cooking for so long) absorbed most of the sauce but was delicious. I had to add cayenne. The 2nd time, I made it with only veges and doubled sauce recipe. The 2nd time I added 2 large jalapenos (instead of one reg. sized jalapeno)...I like things fairly spicy. The 2nd time it turned out wonderful (loving the sauce more than the rest of it as I always do with Thai)!! I added cooked shrimp to it after it was already done. I cooked for 4 hours on low & added the veges @ end. It is thin but I like it that way. I'm sure some corn starch or reducing it would fix that. It tastes so much like my favorite Thai dish from the restaurant (but with LIGHT coconut milk), that it may just solve all my Thai cravings. I'm psyched
Ok, I am one of THOSE raters that make changes. In my defense, some of it was due to what I had on hand and the fact that a decent grocery is an hour away…
That said, what a great dish. I used regular coconut milk and a Serrano pepper (loosely removed the inner core, but left some), I also used a generous hand with the red curry paste (after reading some reviews). At serving time I added about a TBSP of cornstarch. I thought the regular coconut milk might thicken it, but it was still thin. The cornstarch made it perfect! Maybe it was the regular coconut milk, but I could tell it was there and the sauce's flavor was outstanding! The serrano gave it a great kick. I used Costco's stew meat (always, always lean and tender!). We served over black rice and had a salad on the side. Great meal! It was more calorie dense than Cooking Lights version, but hey, that's why I run ;)
Is there a detailed calorie breakdown for this? 245 for a full serving doesn't seem accurate. I didn't even use the higher number of ingredients they recommended and I still calculate around 234 per serving of beef and sauce, plus 112 for a 1/2 cup of brown rice. I don't understand where the "245 for 3/4 cup beef plus 1/2 cup brown rice" comes from, especially since they used more onion, garlic and beef than I'm using right now!
To brown the meat, I added a heaping tsp of each - curry powder, tumeric, cumin, paprika, and cornstarch. Then sauted 1 onion and sliced baby bell pepppers and added the beef and onion mixture to the crockpot. I only used 1 lb. of stew meat, about a cup of homemade beef broth, 4 Tbsp. of curry paste and omitted the jalapeno. Cooked on low for 6 hrs, served over steamed asparagus and whole wheat naan, topped with a 1/4 cup greek yogurt instead of stirring in coconut milk. Family really liked this!
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