Ingredients
- 2 pounds lean stew beef
- ⅛ teaspoon salt
- 2 cups diced onion
- 4 cloves garlic, minced
- 1 (13.5 ounce) can coconut milk
- ¾ cup beef broth
- 3 tablespoons red curry paste
- 2 tablespoons lime juice
- 2 tablespoons peanut oil
- 2 jalapeño chile peppers, seeded and minced
- 1 tablespoon brown sugar
- 8 cups water
- 4 cups jasmine rice
- 2 cups baby spinach
- ½ cup fresh basil leaves (Optional)
Directions
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
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Combine onion and garlic in the same skillet over medium-high heat; sauté until tender, about 5 minutes. Add to beef in the slow cooker.
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Add coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeño chile peppers, and brown sugar to the slow cooker; stir until well combined.
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Cover and cook on Low until flavors combine, 6 to 10 hours.
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Bring water and rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
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Meanwhile, stir spinach into the slow cooker and cook until wilted, about 15 minutes.
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Serve beef mixture over rice and garnish with basil leaves.
