Thai Beef Crockpot Curry

INGREDIENTS

2 cups

coconut milk

carrots (sliced)

2 tbsp

red curry paste (I used Thai Kitchen, because I'm incredibly authentic)

bell pepper (diced (I used red))

1/2 lb

beef (sirloin or rib eye, or whatever is inexpensive)

1 tbsp

peanut butter

1 tsp

brown sugar

1/2 tsp

dried basil

2 tbsp

fish sauce

1/4 cup

canned bamboo shoots (optional; I used them but Bart and I agreed they basically tasted like nothing. So feel free to leave them out.)

1/2 cup

sugar snap peas (trimmed and cut in 1/3)

1 tsp

lime juice

1 tbsp

cornstarch

Rice (for serving)