Thai beef curry
A paleo and whole30 compliant delicious curry that has just the right amount of spice for kids and adults alike
At the beginning of my Whole30 adventure (see here for why I’m doing it), I was both scared and excited to try some new recipes. How would I cope without baking for starters? But also, how would I be able to make meals that all the family would enjoy, without all the ingredients that were not allowed during the month? And this is where the Internet came through for me. Where would I be without you? From Instagram photos from people either in the middle of a Whole 30 or those who have finished, through to Pinterest recipes galore. And then I thought – this isn’t too bad – I can take these and adapt as needed.
Here’s one of those recipes – from Nom Nom Paleo (original recipe here). This is a delicious Thai beef curry with just the right amount of spices and seasoning that my whole family enjoyed. The original recipe was extolling the virtues of a pressure cooker – in fact it was adapted from a slow cooker recipe itself. But, I like these sorts of stews done in a slow cooker, so I used my trusty old slow cooker and made the meat so tender, it almost melted in our mouths!
Again this recipe can be adapted to whatever vegetables you have on hand. I used a turnip, carrots, and zucchini, but you could just as well use potatoes (white and sweet), broccoli etc. Just if you’re trying to be Whole30 compliant, don’t use beans or peas or corn (unfortunately peas and corn are pretty much the only veggies my kids will eat normally, but they both really loved this curry. Maybe I shouldn’t tell them exactly which veggies are in it?!).
You can serve this with rice, noodles, bread or just as it is. I had it without any starches (since I am doing the Whole30) but the rest of the family had some bread rolls with it which they enjoyed immensely!
Please feel free to comment below – and know that I’m giving all the credit for this recipe to Nom Nom Paleo – go to her website – she’s got some really great ideas! (website here)
- 2 pounds cubed stewing beef
- 2 tsp kosher salt
- 1 tbs coconut oil
- 2 tbs Thai red curry paste
- 1 1/2 cup unsweetened almond milk
- 2 tbs coconut aminos
- 2 tbs apple juice
- 2 large carrots, cubed
- 1 onion, diced
- 1 zucchini, cubed
- 1 parsnip, cubed
- 1 handful spinach, coarsely chopped
- In a large bowl, toss the cubed beef with the salt until evenly distributed.
- Heat the coconut oil in the slow cooker, add the curry paste and stir until fragrant.
- Pour in the almond milk, coconut aminos and apple juice and stir to combined.
- Add the beef and vegetables (except the spinach) and stir everything well.
- Slow cook for 4 hours.
- When the curry has finished cooking, add the spinach and stir until wilted.
- Serve immediately.