Succulent Thai Beef Curry Cooked to Perfection in a Slow Cooker

Ingredients

• A dash of fragrant olive oil
• A generous portion of succulent beef stew meat
• A splash of rich beef broth
• A dollop of vibrant Thai red curry paste
• Slices of a sun-kissed yellow onion
• A sprinkle of sweet light brown sugar
• A hint of savory fish sauce
• Halved green beans, fresh and crisp
• Creamy coconut milk, well shaken
• A bundle of fresh spinach from a 9-ounce package
• Freshly chopped cilantro for a burst of flavor
• Zesty lime juice, a vibrant touch

Step 1

Begin by heating a generously sized skillet on medium-high heat until it's nice and hot. Gently drizzle oil into the skillet, ensuring even distribution. Divide the beef into two portions for easier cooking, allowing each batch to brown on both sides for an approximate time of 3 minutes. Once done, delicately transfer the seared meat into the base of a slow cooker.

Step 2

Utilize the same skillet to incorporate beef broth, making sure to scrape and gather any delicious browned bits. Afterward, carefully pour this flavorful broth mixture into the slow cooker, followed by the addition of curry paste, onion, brown sugar, and a dash of fish sauce. Stir everything together until well combined. Cover the slow cooker and set it to cook on Low for a duration of 8 hours.

Step 3

When the time is right, introduce green beans and coconut milk into the slow cooker. Increase the setting to High and let it cook for an additional 12 minutes. Once the cooking process is complete, power off the heat and gently mix in a handful of spinach, fresh cilantro, and a splash of zesty lime juice.