Slow Cooker Beef Curry Noodles (aka Bobby)

lbs boneless beef shank, cut into 2-inch cubes

fish sauce, divided

brown sugar or 1 tablespoon of granulated sugar

(1/2 cup) red curry paste (I use the whole can; if your heat tolerance is lower, you can use half or ¾ of a can. Watch out if you use red curry paste that comes in a plastic tub; it tends to be much spicier than the type that comes in a can.)

heaping tablespoons of Madras-style curry powder (If I can’t find a Thai brand, I use Roland.)

turmeric powder (This is kind of optional since there’s already turmeric in the curry powder. But additional turmeric results in a curry with more vibrant color.)

water

coconut milk

vegetable oil

large shallots, peeled and thinly-sliced lengthwise

About ½ lb bean sprouts

About ½ lb green beans, cut diagonally into 1-inch pieces

About 8 ounces of dried flat rice noodles

large eggs