Thai Red Curry Beef

Tonight's dish was prepared before catching 7:30 am train and has been slowing cooking in crockpot all day.  Just have to warm up some rice, pick some fresh basil from the garden and serve when I get home.  Was a nice surprise; has a bit of a bite but not too strong.  Sauce was a soupy texture and the rice soaked up the flavours quite nicely.  Beef was cooked to perfection; hubby went for 2nds and 3rds who stated that this dish would be theperfect comfort food on a cold winter day!    

 

                                   

                                            2 lbs 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

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

Serves 8/will freeze half to save for another crazy busy day.  

Courtesy of Cooking Light
http://www.myrecipes.com/recipe/thai-red-curry-beef-50400000124217/