Thai Red Curry Beef

Ingredients

• 2 cups bagged baby spinach leaves 
• 2 pounds beef stew meat lean
• 4 cups jasmine rice hot cooked
• 1 tablespoon brown sugar dark
• 2 tablespoons fish sauce 
• 0.5 cup basil leaves fresh
• 4  garlic cloves minced
• 1  jalapeno minced
• 13.5 ounce coconut milk light canned
• 2 tablespoons juice of lime fresh
• 0.8 cup lower-sodium beef broth 
• 2 cups onion finely chopped (1 onion)
• 3 tablespoons curry paste red
• 0.1 teaspoon salt 

Equipment

• frying pan
• slow cooker

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add beef; cook 5 minutes or until browned, stirring occasionally.
3. Drain.
4. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
5. Return pan to medium-high heat.
6. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef.
7. Combine beef broth and next 6 ingredients (through jalapeo); pour over beef. Cover and cook on LOW for 6 hours.
8. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts.
9. Serve beef mixture over rice; sprinkle with basil leaves.