Thai Red Curry Beef
Curry is a bit of a seasonal ingredient in our home. I know. it should be a year round pantry staple, but I find myself craving the deeply spiced warming curry blends as the weather starts to take on the chill of Autumn. This Thai beef recipe is perfect for the transition from summer to autumn. It doesn’t have the spices we associate with fall, like cinnamon, but is very bright and alive with flavor. I love the little jars of red curry paste you can get at the store. A scoop added to a can of good coconut milk makes the perfect sauce to add to a protein and serve over bone broth rice with a quickly sautéed veggie. A perfect September meal? Maybe so...
Ingredients:
2 pounds ground beef
1 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons coconut sugar
3 tablespoons red curry paste (beware of the level of heat. We like mild)
1 can coconut milk
1/4 cup coconut aminos
Directions:
In a wide skillet, brown the ground beef with the salt and garlic powder and break it up into small pieces with a wooden spoon. When it’s nice and browned, push a little well into the center of the beef and add the curry paste. Stir it a bit and add the coconut milk. Mix it all in with the beef. Add the coconut sugar and coconut aminos and stir well. Let it simmer together for a few minutes. Serve over bone broth rice with some sautéed veggies and enjoy!
