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Categories:
light coconut milk Red Curry clove garlic grated ginger kosher salt lean beef stew meat rice noodles peas red onion lime juice fresh cilantro peanuts
Viewed: 100 - Published at: 8 years agoIngredients
- 3/4 c. light coconut milk
- 1 to 2 tbsp. red curry paste
- 2 clove garlic
- 2 tsp. grated ginger
- kosher salt
- 1 1/2 lb. lean beef stew meat
- 8 oz. rice noodles
- 3 oz. snap peas
- 1/2 red onion
- 2 tbsp. fresh lime juice
- 1/2 c. fresh cilantro or basil leaves
- Chopped peanuts (optional)
Method
- In a 5- to 6-qt slow cooker, whisk together the coconut milk, curry paste, garlic, ginger and 1/4 tsp salt.
- Add the beef and toss to coat.
- Cook, covered, until the meat easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
- Fifteen minutes before serving, cook the noodles according to package directions.
- Gently fold the peas, onion and lime juice into the beef mixture and cook for 3 minutes.
- Fold in the cilantro.
- Serve the beef mixture over the noodles.
- Sprinkle with chopped peanuts (if using) and serve with lime wedges, if desired.
