Directions for Day of Cooking:
- Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes.
- Place browned beef in a 5- to 6-quart slow cooker.
- Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker.
- Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.
- Add coconut milk and green beans to the slow cooker. Increase heat to high; cook until beans are tender, about 12 minutes.
- Turn off heat; add cilantro leaves, spinach, and lime juice.
- Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.
- Serve over Brown Rice or Rice Noodles as desired
Directions for Freezer Slow Cooking:
Prep:
- Label your freezer bag with the name of the meal and cooking instructions (Example: to have green beans, coconut milk, cilantro, spinach and lime on hand the day of cooking)
- Place all the ingredients through onion in a Gallon Freezer Ziploc bag.
- Remove as much air as possible, seal and lay flat in the Freezer.
Cooking for Slow Cooker:
- The night before cooking, move frozen bag to your refrigerator to thaw
- The morning of cooking, pour contents into slow cooker.
- Cook on “low” setting for 8 hours until the meal is tender.
- Add coconut milk and green beans to the slow cooker. Increase heat to high; cook until beans are tender, about 12 minutes.
- Turn off heat; add cilantro leaves, spinach, and lime juice.
- Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.
- Serve over Brown Rice or Rice Noodles as desired