Slow Cooker Thai Curried Beef

1. 1

   Heat a large skillet over medium-high heat. Add the beef and cook, stirring, until browned, about 2 minutes per side. Drain off the excess grease. Move the beef to a 4-quart slow cooker and sprinkle with salt.

2. 2

   In the same skillet, cook the onions and garlic over medium-high heat until tender, about 5 minutes. Transfer them to the slow cooker.

3. 3

   Stir the coconut milk, beef broth, red curry paste, jalapeños, lime juice, peanut oil, and brown sugar into the slow cooker until evenly mixed.

4. 4

   Cover the slow cooker and cook on Low until the flavors meld, 6 to 10 hours.

5. 5

   In a large saucepan, bring the water and rice to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, 20 to 25 minutes.

6. 6

   Meanwhile, stir the spinach into the slow cooker and cook until wilted, about 15 minutes.

7. 7

   Serve the beef mixture over the rice and garnish with basil leaves.

• Calories 725.48 kcal High
• Protein 16.04 g Good Source
• Carbs 127.77 g Moderate
• Total Fat 16.63 g High
• Saturated Fat 3.97 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 7.93 mg Low Source
• Sodium 686.74 mg High
• Fiber 7.18 g Good Source
• Sugar 17.91 g High
• Added Sugar 10.03 g High
• Calcium 187.16 mg Moderate
• Iron 1.87 mg Moderate
• Potassium 78.35 mg Low Source
• Vitamin A 85.12 mcg_rae Low Source
• Vitamin C 4.96 mg Low Source
• Vitamin D 0.93 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Peanuts 🥜
• Gluten
• Garlic 🧄
• Onions 🧅