Thai Beef Curry

Adapted from Cooking Light
October 2017

canola oil
2lbs. beef stew meat
1/2 c. beef stock
1/4 c. Thai red curry paste
2 T. fish sauce
1 T. brown sugar
yellow onion, sliced
1 can well-shaken canned full-fat coconut milk
12 oz frozen French green beans (fresh also works)
1/2 c. loosely packed fresh cilantro leaves (optional)
9oz. fresh spinach (9 cups)
3 T. fresh lime juice
brown rice or rice noodles prepared

1. In a large skilled heat oil then cook meat about 6 minutes, turning occasionally. Put meat in slow cooker. Add beef stock to skillet, stir to scrap to loosen browned bits from the skillet. Put mixture into slow cooker.  Add curry paste, fish sauce, sugar, and onion.  Cover, and cook on low until beef is very tender, about 8 hours.
2.  Before serving prepare rice or noodles. 15 minutes before serving add coconut milk and put slow cooker back to high setting. 
If using fresh green beans, put in slow cooker for approx. 12 minutes.
I use frozen green beans and cook them in the microwave then use them as a side for the kids to eat if they don't want the meat and sauce on them.
Turn the heat on the slow.
Add spinach and lime juice (and optional cilantro).  Stir gently and let spinach wilt. Serve over rice or noodles.  I liked it over the rice noodles the best. 

*Good flavor and reheats well
*Easy to double the recipe
* I want to try with some other vegetables added in at the end: broccoli, bamboo shoots, bell peppers, bean sprouts, and cabbage.  (Also, trying adding carrots in with the meat to slow cook.)