Friday, February 21, 2014

Red Curry Beef

One of the best curry dishes I’ve tasted outside of an authentic meal.  Don’t be afraid of the pungent aromas of the fish sauce.  It has a very strong unique smell, but tastes like heaven when it has time to incorporate with the dish and mellow out, and a necessary ingredient for the dish.

2 Pd. Cubed beef
1 lg. Onion, minced
4 Garlic Cloves, minced
2 Tbsp. Fish Sauce
15 oz. Coconut Milk
2 C. Baby Spinach, rough chopped
1 C. Beef Broth
1 Tbsp. Brown Sugar
1 ½ Tbsp. Red Curry Paste
2 Tbsp. Lime Juice
2 Tbsp. Vegetable Oil
Fresh Basil leaves, chopped

In a crockpot, combine broth, fish sauce, coconut milk, brown sugar, curry and lime. In a large skillet, heat oil over med-high heat. Cook beef in batches until browned. Place in slow cooker. Saute onions and garlic in skillet until translucent and tender adding more oil if necessary. Place in the crockpot. Stir to evenly coat the beef with the liquid mixture. Cook on low for about 8 hours or until the beef is tender. Add spinach. Cook about another hour until spinach is wilted. Serve with jasmine rice. Sprinkle with basil if desired.