Easy Thai Beef Curry

When you’re deep into the second week of your Whole 30 and you have a crazy craving for your favorite Thai takeout, but who knows what’s actually in that… You make your own #fakeout #betterthantakeout! This Easy Thai Beef Curry hits all the right spots while being healthy, completely compliant and entirely delicious! Add more or less curry paste, depending on how spicy you like your curry, switch out the veggies according to what you have in your fridge, sub chicken for the beef if you feel like it. This is the kind of recipe you can really have fun and experiment with, you can’t really go wrong! xoxo Donata



Easy Thai Beef Curry


Ingredients


1 lb (500 g) beef sirloin tips, cut into 1” pieces

vegetable oil

1 large red onion (or 2 small ones), halved and sliced

1 yellow bell pepper, deveined, deseeded and sliced into strips

1 red bell pepper, deveined, deseeded and sliced into strips

3-4 tbsp (50 g) green curry paste (depending on how spicy you like it)

2 cloves garlic, minced

1 tsp fresh ginger, grated

juice of 1 lime, plus lime wedges for serving

2 cups (500 ml) unsweetened coconut milk

1 stalk lemon grass

1/2 cup (140 g) water chestnuts, sliced

3 cups (80 g) fresh spinach

1/4 cup (15 g) chopped cilantro, plus more for garnish


Instructions


Heat 1 tablespoon of oil in a wok or large saucepan over medium-high heat. Sear the meat in batches until browned on both sides, 1 to 2 minutes per side. Remove from pan and set aside. Lower heat to medium.

Add the onion, red and yellow bell peppers to the pan and stir-fry until just tender. Next in are the curry paste, ginger and garlic. Stir for a minute or so until fragrant. Add the coconut milk and lime juice, stirring until everything is well blended. Smash the stalk of lemon grass open with a kitchen mallet or the handle of a knife and throw it in the pan to cook with the curry.

Return the meat to the pan along with any juices. Simmer until the meat is just cooked through, about 4-5 minutes. Add the water chestnuts, spinach and cilantro and simmer until the spinach is just wilted. Remove the lemongrass stalk. Serve garnished with chopped cilantro and lime wedges.

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