Slow Cooker Coconut Beef with Rice Noodles

• 3/4 c. light coconut milk
• 1 to 2 tbsp. red curry paste
• 2 clove garlic
• 2 tsp. grated ginger
• kosher salt
• 1 1/2 lb. lean beef stew meat
• 8 oz. rice noodles
• 3 oz. snap peas
• 1/2 red onion
• 2 tbsp. fresh lime juice
• 1/2 c. fresh cilantro or basil leaves
• Chopped peanuts (optional)

1. In a 5- to 6-qt slow cooker, whisk together the coconut milk, curry paste, garlic, ginger and 1/4 tsp salt.
2. Add the beef and toss to coat.
3. Cook, covered, until the meat easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
4. Fifteen minutes before serving, cook the noodles according to package directions.
5. Gently fold the peas, onion and lime juice into the beef mixture and cook for 3 minutes.
6. Fold in the cilantro.
7. Serve the beef mixture over the noodles.
8. Sprinkle with chopped peanuts (if using) and serve with lime wedges, if desired.

light coconut milk, red curry, clove garlic, grated ginger, kosher salt, lean beef stew meat, rice noodles, peas, red onion, lime juice, fresh cilantro, peanuts

Taken from www.delish.com/recipefinder/slow-cooker-coconut-beef-with-rice-noodles-recipe (may not work)