Slow Cooked Thai Beef Curry with Red Chard over Ramen
Slow cooker season! She's here!
I'm not sure about you, but I've always had a sort of love/hate thing going with slow cooker recipes. Half the time they turn out absolutely delicious, the other half- I feel like it's too mushy or there's not enough flavor. We have a few slow cooker stand-by recipes that we swear by once fall rolls around, but I had been itching to find new ones to bring into the dinner rotation. This was not the only time I made this Slow Cooked Thai Beef Curry within the last two weeks... if that's any indication of how good it is. This time around I used ramen as a base to pour the beef curry over top of, but don't feel restricted to that. Brown rice, or any asian noodle would work just as well. I'm currently obsessed with Lotus Foods Gluten-Free Ramen, and highly recommend it if you're looking for a solid gluten-free option.
Slow Cooked Thai Beef Curry
with Red Chard over Ramen
recipe adapted from Cooking Light
1 tablespoon canola oil
2 lbs beef stew meat
1/2 cup unsalted beef stock
1 large yellow onion, sliced
1/4 cup Thai red curry paste
2 tablespoons fish sauce
1 tablespoon light brown sugar
1/2 lb haricots verts
about 2 cups red chard (roughly 2 large leaves), loosely chopped
1 cup full-fat coconut milk
ramen noodles or rice, cooked to specifications
2-3 tablespoons fresh lime juice, for serving
about 1/2 cup fresh cilantro leaves torn, for serving
- Prepare large skillet or dutch oven with canola oil over medium heat.
- Working in two batches, cook the beef until it's browned on all sides. Once cooked, place the browned beef in slow cooker.
- Add the beef stock to the skillet and scrape up the browned bits left from the meat. Pour the stock into the slow cooker.
- Add the sliced onion, curry paste, fish sauce, and brown sugar to the slow cooker, stirring to combine everything.
- Set slow cooker to low, and let cook for about 6 hours, until the meat is tender. It should start to pull apart when you stir it. If beef is still tough, let cook an additional 30 minutes to 1 hour.
- Add red chard, haricots verts, coconut milk and stir once to combine.
- Cover and switch the slow cooker heat to high and continue cooking for 15-20 minutes, or until the chard has softened and the beans are tender.
- Serve over ramen, and top with fresh cilantro and lime juice.