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)
This was delicious and easy! I will certainly make it again. - 06 Aug 2017 (Review from Allrecipes USA and Canada)
Most fabulous beef teriyaki I've ever had ! I made a number of alterations to the recipe using more simple ingredients I had on hand . It did not take the full amount of time recommended . Only about six hours on though he in the crockpot . I did not add any hot spicy things like jalapeños and I dumped in more brown sugar then was recommended . I dredged the beef in a combination of flour curry and salt and five Chinese spice blend before Browning . My beef teriyaki was plenty thick and super savory . I ended up watering it down significantly to get the right. Consistency . Since I don't have coconut milk I used extra beef broth and a half cup of old shredded coconut I found in my baking cupboard. It seemed the other three reviews mentioned that the flavor was not as strong as they would like and that it was too watery so I added Chinese five spice and a lot of curry powder instead of curry paste because I don't have any curry paste Also I will use lemon juice because I don't have lime. I should add that I had no peanut oil and just used canola. This was so amazing I doubled the recipe and I'm very happy that I did. - 05 Aug 2017 (Review from Allrecipes USA and Canada)