Photo: Victor Protasio
Active Time
30 Mins
Total Time
8 Hours 45 Mins
Yield
Serves 8 (serving size: about 1 1/2 cups)

How to Make It

Step 1

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.

Step 2

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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Ratings & Reviews

Easy and so good!

PatriciaH6911
October 08, 2017
This is an excellent recipe, and using a slow cooker makes it a tender treat!  I made as directed, no changes, and it turned out great . . . a keeper! 

Green beans were too much

Ashley
October 14, 2017
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.