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Thai Green Curry Beef*

Estimated Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 5

1 Tbsp plus 1 tsp green curry paste
1/4 cup beef broth
1 14-oz can coconut milk
3 Tbsp bottled Thai fish sauce
2 Tbsp Splenda Granular sweetener
2 lbs round steak, cut into bite-sized pieces
1 medium onion, thinly sliced
1/3 cup carrot "matchsticks" (cut from 1/2 carrot)
1 7-oz can sliced mushrooms, drained
1/2 head fresh cauliflower, core removed, broken into florets (about 2 cups)
3/4 lbs fresh green beans, trimmed (about 4 cups)
2 Tbsp thinly sliced basil leaves (optional)

In the slow cooker crock, combine curry paste, broth, coconut milk, fish sauce, and Splenda; mix well with a whisk. Add beef pieces, onions, carrots, mushrooms, and cauliflower pieces; stir to coat ingredients with the sauce.

Place green beans on top of mixture and cook on LOW for 8 hours.

Before serving, stir the green beans into the dish, and add sliced basil, if desired.

Approximate nutritional content
Calories: 506, Protein: 57g, Net Carbs: 9g, Fat: 25g, Cholesterol: 140mg, Sodium: l,154mg

* Tips: Use fresh vegetables; frozen ones tend to disintegrate in this recipe. The green beans do tend to lose some of their color during cooking. If you prefer a bright green bean, you can either put them in the crock halfway through the cooking process, or leave them out entirely, steam them on the stove, and then mix them in right before serving. Do not use "light" coconut milk, as it will separate during cooking. Green curry paste and fish sauce are available at some larger grocery stores, in the "ethnic" aisle. We use the Thai Kitchen brand.

Everyday Low-Carb Slow Cooker Cookbook