Quick Beef Curry
1 tablespoon coconut oil
1 pound cube steak
1 cup chopped onion
1 medium red bell pepper, seeded, deribbed and chopped
2 tablespoons green curry paste
2 cups broccoli florets
2 cups sliced eggplant
Вј cup fresh whole Thai basil leaves
2 cups beef stock
1 cup unsweetened coconut milk
1 tablespoon fish sauce
2 Kaffir lime leaves, if available
3 cups Cauliflower Rice (see How to Make Cauliflower Rice)
Вј cup water
12 whole Thai chili peppers, for garnish
- Heat the coconut oil over medium heat in a medium-size Dutch oven. While the oil is heating, cut the cube steak into about 1-inch squares.
- When the oil begins to smoke, add the meat to the Dutch oven and brown on all sides.
- Add the onions, peppers and curry paste and sautГ© for about 3 minutes.
- Add the broccoli, eggplant and basil and sautГ© for another 2 minutes.
- Add the beef stock, coconut milk, fish sauce and Kaffir lime leaves and bring to a quick boil, stirring frequently. Reduce the heat and simmer for 15 to 20 minutes.
- While the curry is simmering, place the Cauliflower Rice and the water in a large microwave-safe bowl. Cover the bowl with a paper towel and microwave on high for 2 minutes to steam.
- Plate the rice and serve the curry over the top. Garnish with Thai chili peppers.
VARIATIONS: Proteins that cook quickly work well with this recipe, such as shrimp, scallops and chicken cut into small pieces. If you are able to get your hands on Kaffir lime leaves, store the extras in the freezer for future dishes.
