Thai Beef Curry
cashews / cauliflower rice

Name: Thai Beef Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bell peppers, red, chopped; 10 oz Broccoli, chopped; 1/2 bulb Shallots, diced; 2 stalks Lemongrass, mashed; 1 tsp Ginger, fresh, grated; 2 cloves Garlic, chopped; 1 lb Beef, boneless sirloin, flank or skirt (look for pre-sliced to save time), sliced into thin strips; 1/4 cup Cilantro, fresh, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Curry paste, red (sub yellow); 1/2 cup Cashews; 1 cup Coconut milk, light; 1/2 Limes, juice of; 1 head Cauliflower, florets, chopped; 1 1/2 Tbsp Butter

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

For this Thai-style curry, we saute thinly sliced beef and vegetables in a spicy, creamy coconut milk-based sauce. Serve the curry over cauliflower rice for a paleo-friendly version of a Thai classic.

Proteins

Beef, non-ground

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

Thai Beef and Vegetable Curry:

Bell peppers, red - 1 , chopped
Broccoli - 10 oz , chopped
Shallots - 1/2 bulb , diced
Lemongrass - 2 stalks , mashed
Ginger, fresh - 1 tsp , grated
Garlic - 2 cloves , chopped
Beef, boneless sirloin, flank or skirt (look for pre-sliced to save time) - 1 lb , sliced into thin strips
Cilantro, fresh - 1/4 cup , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Curry paste, red (sub yellow) - 1 Tbsp
Cashews - 1/2 cup
Coconut milk, light - 1 cup
Limes - 1/2 , juice of

Cauliflower Rice:

Cauliflower - 1 head , florets, chopped
Butter - 1 1/2 Tbsp

Prep

Bell peppers / Broccoli / Shallots / Lemongrass / Ginger / Garlic - Prep as directed. (Can be done up to 4 days ahead)
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
Beef - Slice against the grain into 2” (5 cm) long strips. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Chop cilantro.

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Make

Heat a wok over medium-high heat. Add first part of cooking oil. When it begins to shimmer, add beef. Toss until it begins to brown (it will finish cooking in the sauce). Remove from wok and set aside.
Return wok to heat and add second part of cooking oil. Add shallots, lemongrass and ginger and saute until shallots soften, ~2 minutes. Add curry paste and stir until fragrant. Add bell peppers, broccoli, cashews and garlic and saute until vegetables are tender, 3 to 4 minutes. Pour coconut milk into wok and bring to a simmer. When coconut milk begins to simmer, stir in beef and simmer until beef is cooked through. Remove from heat and stir in lime juice. Top with cilantro leaves.
If cauliflower rice was prepared in advance, reheat in microwave.
Serve curry over cauliflower rice and enjoy!

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