Click to see a close-up

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

I used red curry paste because I had some on hand and I used soy sauce because I don't care for fish sauce. This turns out a bit like a stew or almost a soup and the vegetables pretty much fall apart during the long cooking. My husband loved this dish. I served him some leftovers tonight and again he said how much he liked it. His comment was that it is "goooood and nice and spicy too". Click the photo to see a close-up.

UPDATE: I modified the recipe a little. Instead of cutting the carrots into matchstick pieces, which ended up falling apart too much, when I made this again I cut them into half moons and they stayed together much better. I also kept the cauliflower pieces pretty large and that helped them hold together better too.

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