Freezer to Slow Cooker Thai Beef Curry

Directions for Day of Cooking:
  1. 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.
  2. Place browned beef in a 5- to 6-quart slow cooker.
  3. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker.
  4. 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.
  5. Add coconut milk and green beans to the slow cooker. Increase heat to high; cook until beans are tender, about 12 minutes.
  6. Turn off heat; add cilantro leaves, spinach, and lime juice.
  7. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.
  8. Serve over Brown Rice or Rice Noodles as desired

Directions for Freezer Slow Cooking:

Prep:

  1. 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)
  2. Place all the ingredients through onion in a Gallon Freezer Ziploc bag.
  3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking for Slow Cooker:

  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into slow cooker.
  3. Cook on “low” setting for 8 hours until the meal is tender.
  4. Add coconut milk and green beans to the slow cooker. Increase heat to high; cook until beans are tender, about 12 minutes.
  5. Turn off heat; add cilantro leaves, spinach, and lime juice.
  6. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.
  7. Serve over Brown Rice or Rice Noodles as desired