- 1 Tbsp coconut oil
- 2 lbs charcoal steak, cut into 1-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 1 onion, halved and sliced
- 3 cloves garlic, minced
- 1 (14 oz) can coconut milk
- 3 Tbsp red curry paste*
- 2 tsp fish sauce*
- 1 lb French-cut green beans
INSTRUCTIONS:
- Heat the coconut oil in a large skillet over medium-high heat. Season the beef with salt and pepper and add to hot skillet. Cook until browned on all sides, about 5-6 minutes; transfer to a slow cooker, reserving any fat in the skillet and return to heat.
- To the skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the coconut milk and curry paste; whisking well. Transfer coconut mixture to the crock pot.
- Cook on low for 7-8 hours or on high for 3½ to 3 hours. Add the green beans and stir. Allow to cook for 30 minutes (on low), or until crisp-tender, before serving.
Source: Prevention RD
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