Red Thai Beef Curry

Red Thai Beef Curry

I want curry all the time right now. I think I’ve said that at least 6 times on the blog in the last week, but I’m serious. Who cares about anything else when there’s curry to eat. I’ve gone out to get curry, my friend Vanessa made me curry, and now I’ve made curry myself. What’s cool about this dish is if you want to make it in under 15 minutes, all you have to do is swap the beef out for shrimp and just remove the broccoli since it doesn’t cook through as quickly. Boom, easy quick meal. No complaining about food taking long. Because complaining is gross. Nobody likes a complainer, unless I’m doing the complaining, then it’s totally fine. Wait, what?

Ingredients

  • 2 tablespoons Tin Star Ghee
  • 1 pound flank steak, thinly sliced
  • a couple pinches of salt
  • 3 minced garlic cloves
  • ½ medium yellow onion, diced
  • 2 teaspoons grated fresh ginger
  • 2 (14 ounce) cans of coconut milk (I used Thai Kitchen brand)
  • 2 tablespoons red curry paste (I used Thai Kitchen brand)
  • 1 teaspoon fish sauce
  • 1 tablespoon coconut aminos
  • 1 red bell pepper, sliced
  • 1 head of broccoli, cut into florets
  • 1 cup sliced mushrooms
  • 1 lemongrass stalk
  • 2 lime leaves
  • fresh sliced limes
  • chopped fresh cilantro
  • cauliflower rice (optional)
Read the whole recipe on PaleOMG - Paleo Recipes