Slow Cooker Curried Beef

Heat a large skillet over high heat, allowing it to reach the optimal temperature for cooking. Add beef to the hot skillet and stir constantly until it reaches a browned state, taking approximately 2 minutes per side to achieve. Remove excess fat from the skillet and transfer the beef to a 4-quart slow cooker, sprinkling it with salt for added flavor.

Combine the onion and garlic in the same skillet over high heat, stirring frequently until they reach a tender state, which typically takes around 5 minutes. Add the cooked onion and garlic mixture to the slow cooker with the beef.

Add coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeño chile peppers, and brown sugar to the slow cooker, stirring until all ingredients are well incorporated.

Cover the slow cooker and cook on Low for 6 to 10 hours, allowing the flavors to meld together.

In a separate saucepan, bring water and rice to a boil over high heat. Reduce the heat to low-medium and cover the saucepan, allowing it to simmer until the rice is tender and all liquid has been absorbed, taking around 20 to 25 minutes.

Meanwhile, stir spinach into the slow cooker and cook until it reaches a wilted state, approximately 15 minutes.

Serve the beef mixture over cooked rice and garnish with basil leaves for a visually appealing dish.