Thai beef coconut curry – with spices gentle enough for the whole family, but with a taste that will transport you to another country! And Whole30 compliant too!
My family loves Thai food. Especially satays … which is why you’ll find a number of Thai recipes on this site, like Thai cucumber salad, Thai almond chicken curry or, our family’s absolute favorite of peanut satay sauce. As you are likely aware by now, I love the Whole30 way of eating, and am always on the lookout for good recipes that will make eating this way interesting, and not reliant on the same flavors and ingredients all the time.
Before I got really into cooking and baking, I would often just get a jar of curry sauce, or a packet mix, and hope it tasted good. Yes, some of them did, and we had our favorites, but there’s something more satisfying about making things at home. And realizing that a lot of the processed sauces contain gluten, or are made on lines which have processed gluten made me more determined to find a good curry recipe that satisfies all my special snowflake stomach issues!
I came across this recipe at Chocolate Covered Katie and adapted to more of my families likes and dislikes. The original recipe was purely vegan, but I have substituted the mushrooms for beef and chicken on a number of times, but I’m positive it works well with the mushrooms as well (just need my family to like mushrooms … that will never happen though!). The original recipe also called for peanut butter and soy sauce .. but I’ve adapted it to be Whole30 compliant and love the flavor combination!
My recommendation is that you taste the sauce while you’re cooking. The flavor balance is great, depending on how much other stuff you’ve got in there, you just may need some more of it!
But just make it … and enjoy this Thai beef coconut curry!
Thai beef coconut curry
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 2 lbs diced beef
- 1 cup chopped onion 90g
- 1 green pepper
- 2 cups beef broth or stock ensure no sugar included
- 1 can coconut milk
- 2 1/2 tbs coconut aminos
- 1 Tbs fresh ginger or 1 tsp ground ginger
- 2 tbs unsweetened apple juice
- 1 tsp curry powder
- 1/3 cup sunflower butter
- 250 g broccoli
- 2 carrots
- 1 small zucchini
- 3 potatoes
- salt and pepper to season
Instructions
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Heat a large frying pan and brown beef in two batches. Set aside on paper towel to drain any excess moisture.
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Either steam or bake the potatoes until tender - for a quick option, wrap individual potatoes in damp paper towel, then place in microwave for approximately 12 minutes.
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Chop all vegetables into bite-size chunks.
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To make the sauce, add the stock, coconut milk, coconut aminos, ginger, apple juice, curry powder and sunflower butter to a bowl and mix well to fully incorporate all ingredients.
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In a large pan, saute the onion and green pepper until the onion is soft and translucent.
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Add all the remaining ingredients, and the sauce, to the pot with the onions and capsicum. Bring to a boil then simmer uncovered for approximately 10 mins.
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Add the browned beef and simmer until warmed through and the vegetables are the desired level of crispiness.
Recipe Notes
If not concerned with Whole30 compliance:
- use soy or tamari sauce instead of coconut aminos,
- peanut butter instead of sunflower butter (almond butter will also be Whole30 compliant!)
- granulated sugar instead of apple juice
Adapted from Chocolate Covered Katie
