Thai Red Curry Beef

• 2 pounds lean beef stew meat
• 1/8 teaspoon salt
• 2 cups finely chopped onion (1 onion)
• 4 garlic cloves, minced
• 3/4 cup lower-sodium beef broth
• 1 tablespoon dark brown sugar
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 (13.5-ounce) can light coconut milk
• 1 jalapeno pepper, minced
• 2 cups bagged baby spinach leaves
• 4 cups hot cooked jasmine rice
• 1/2 cup fresh basil leaves

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

lean beef stew meat, salt, onion, garlic, lower, brown sugar, red curry, fish sauce, lime juice, light coconut milk, pepper, baby spinach, jasmine rice, fresh basil

Taken from www.epicurious.com/recipes/member/views/thai-red-curry-beef-51677551 (may not work)