Beef is simmered with coconut milk, red curry paste and spinach in this Thai-inspired slow cooker curry recipe.
We really really enjoyed this recipe. I did add extra salt from the get go (seasoned the meat) and ended up adding a touch more again after tasting. Also, browned the meat in the oil instead of adding it to the crockpot. After the changes I think it was definitely a 5 to my taste. Next time I might flour the meat to help thicken the sauce (did a slurry at the end this time). Some drizzled sriracha over the top for extra heat! - 31 Oct 2016 (Review from Allrecipes US | Canada)
I made this yesterday and it turned out TERRIFIC. I was short on time, so cooked on high for 2 hours then turned it to low and it delivered in 6 hours as promised! It was not too spicy - Just perfect. Not sure why peanut oil was used, which I made a special trip to get. I used lite coconut milk and also put in 2 additional TBSP brown sugar. I will definitely make this again. - 10 Feb 2018 (Review from Allrecipes US | Canada)
I felt something was missing in the flavor. Maybe just needed more of the Thai curry paste and I will try again with red Thai chili peppers instead of jalepeno. - 17 Jan 2018 (Review from Allrecipes US | Canada)