Thai Red Curry Beef

Jalapeño seeds add a slight kick to this Thai beef dish. If you want to decrease the heat, seed the jalapeño before mincing.

Yield: 8 servings (serving size: about 3/4 cup beef mixture, 1/2 cup rice, and 1 tablespoon basil)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 0.0%
  • Fat: 5.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.2g
  • Protein: 27.4g
  • Carbohydrate: 20g
  • Fiber: 1.3g
  • Cholesterol: 50mg
  • Iron: 2.8mg
  • Sodium: 624mg
  • Calcium: 42mg

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

Preparation

  1. 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. 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. 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.
Note:

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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