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Thai Red Curry Beef

Oxmoor House

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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