Jun 28 2009
Low Carb Slow Cooker Thai Curry Beef
Low carb recipes were all the rage a few years ago, and one of our favourite low carb recipe websites is Linda’s Low Carb Menus.
This curried beef recipe is cooked in a slow cooker (crockpot) for great taste with minimum involvement!
Be sure to click through to Linda’s site and see her extra comments!
SLOW COOKER THAI CURRY BEEF
4 teaspoons red or green Thai curry paste
14 ounce can coconut milk
3 tablespoons fish sauce or soy sauce
2 tablespoons granular Splenda
2-3 pounds round steak or chuck roast, in bite-size pieces
1 medium onion, sliced thin, 4 ounces
1 medium carrot, cut in half moons, about 2 ounces
2 4-ounce cans mushrooms, drained
1/2 head cauliflower, cut into florets, 16 ounces
2-4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander, optional
3/4 pound fresh green beans, trimmed
Allow about 30 minutes to get the meat and vegetables prepared for cooking. Cut any larger cauliflower florets in half or quarters, but don’t make them too small or they will fall apart in cooking. Snap off the stems of the green beans and leave them whole. Whisk the first 4 ingredients in a slow cooker. Add all but the green beans; stir to coat everything with the sauce. Place the beans on top, but do not mix in. Cook on LOW 8 hours, stirring in the beans during the last half hour or so.
Makes about 8 servings
Do not freeze
Per Serving: 486 Calories; 32g Fat; 37g Protein; 13g Carbohydrate; 5g Dietary Fiber; 8g Net Carbs
