1 tbsp. olive oil (coconut oil)
2 lbs. organic beef stew meat (or chicken)
1/2 cup beef stock
1/4 cup red curry paste
2 tbsp. fish sauce
1 tbsp. organic coconut palm sugar
1 cup sliced sweet onion
1 can full fat coconut milk
8 oz. green beans
1/2 cup fresh cilantro leaves
4 handfuls spinach
3 tbsp fresh-squeezed lime juice
1. Place skillet over medium heat. Add olive oil to coat pan. Add beef, turning until browned on all sides. Add onions, and brown. Place browned beef and onions in 5 quart slow cooker. Add stock to skillet, scraping to deglaze all browned bits off bottom of skillet. Transfer stock mixture to slow cooker. Add curry paste, fish sauce, and coconut sugar. Cover and cook on low until beef is tender, approximately 5 hrs.
2. Add coconut milk and green beans to slow cooker. Turn slow cooker to high and cook until green beans are tender. Turn off heat and add cilantro leaves, spinach, and lime juice. Cook until spinach has wilted. Garnish with cilantro and lime slices. Serve over konjac noodles or with fried plantains.