Beef is simmered with coconut milk, red curry paste and spinach in this Thai-inspired slow cooker curry recipe.
We really really enjoyed this recipe. I did add extra salt from the get go (seasoned the meat) and ended up adding a touch more again after tasting. Also, browned the meat in the oil instead of adding it to the crockpot. After the changes I think it was definitely a 5 to my taste. Next time I might flour the meat to help thicken the sauce (did a slurry at the end this time). Some drizzled sriracha over the top for extra heat! - 31 Oct 2016 (Review from Allrecipes USA and Canada)
I followed this recipe exactly except I left out the jalepenos because I was feeding this to my 18 month old. My husband and I love Thai food and eating out, so this recipe seemed great because it was simple. This is nothing like what you'd get at a Thai restaurant. It was pretty bland and not really flavorful at all (I used Thai Kitchen red curry paste). This is more like something my mother-in-law from the midwest would consider an exotic Thai dish. It tasted fine overall and was edible, but I wouldn't call it Thai. This would require major tweaking for me to make again. - 28 Sep 2017 (Review from Allrecipes USA and Canada)
I made this as directed (except forgot the basil because we were starving and hurrying) and the whole family loved it: my 2-year old through my picky 13-year old. In fact, everyone had seconds. (That only happens with a handful of favorite meals.) There may be a few tweaks I make next time, just due to preference, but will definitely make again! Would be easy to double or triple and still fit in slow cooker. Served on basmati (our preferred) with edamame on the side and everyone was satisfied. - 30 Aug 2017 (Review from Allrecipes USA and Canada)