Categories: Asian
Ingredients
- 3/4 cup coconut milk
- 1-2 tbsp red curry paste
- 2 cloves garlic, finely chopped
- 2 tsp grated ginger
- Kosher salt
- 1 1/2 lb lean beef stew meat, cut in 1 1/2 in
- 8 oz rice noodles
- 3 oz snap peas
- 1/2 red onion, thinly sliced
- 2 tbsp fresh lime juice
- 1/2 cup fresh basil or cilantro
Directions
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In a 5-6 quart slow cooker, whisk together coconut milk, curry paste, garlic, ginger, and 1/4 tsp salt. Add the beef and toss to coat. Cook, covered, until the meat easily pulls apart, 6-7 hours on low or 4-5 hours on high.
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Fifteen minutes before serving, cook the noodles according to package directions. Gently fold the peas, onion, and lime juice into the beef mixture and cook for 3 minutes. Fold in basil or cilantro. Serve beef mixture and cook for 3 minutes. Fold in basil or cilantro. Serve beef mixture over the noodles.