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Thai Coconut Curry Beef and Broccoli<br />
by Taylor Kiser of Food Faith Fitness<br />
A Thai twist on the classic take-out dish. It’s perfect for a cold, winter evening when you need a little kick<br />
to warm you up!<br />
1½ cups reduced-fat coconut milk<br />
3 tablespoons yellow curry powder<br />
1½ tablespoons packed brown sugar<br />
2½ teaspoons fish sauce<br />
½ tablespoon minced garlic<br />
1 teaspoon minced ginger<br />
¼ teaspoon red pepper flakes<br />
1 pound beef chuck roast, fat removed, cut into thin strips<br />
1 tablespoon cornstarch<br />
1 pound broccoli florets<br />
Hot cooked brown rice or quinoa for serving<br />
In the slow cooker whisk together the coconut milk, curry powder, brown sugar, fish sauce, garlic, ginger<br />
and red pepper flakes. Add the beef strips and toss to coat. Cover and cook on low heat for 4-6 hours,<br />
until the meat is tender. Mine was perfect at 4 hours.<br />
In a small bowl combine 2 tablespoons of the liquid from the slow cooker with the cornstarch. Whisk<br />
until smooth. Stir into the slow cooker and add the broccoli. Cook an additional 30 minutes to an hour,<br />
until the sauce slightly thickens.<br />
Serve over brown rice or quinoa.<br />
Serves 4<br />
$3.61 per serving<br />
photo credit: Taylor Kiser
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