Paleo food list

Quick Beef Curry

1 tablespoon (15 ml) coconut oil

1 pound (454 g) cube steak

1 cup (240 ml) chopped onion

1 medium red bell pepper, seeded, deribbed and chopped

2 tablespoons (30 ml) green curry paste

2 cups (480 ml) broccoli florets

2 cups (480 ml) sliced eggplant

¼ cup fresh whole Thai basil leaves

2 cups (480 ml) beef stock

1 cup (240 ml) unsweetened coconut milk

1 tablespoon (15 ml) fish sauce

2 Kaffir lime leaves, if available

3 cups (720 ml) Cauliflower Rice (see How to Make Cauliflower Rice)

¼ cup water

12 whole Thai chili peppers, for garnish

1. 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.
2. When the oil begins to smoke, add the meat to the Dutch oven and brown on all sides.
3. Add the onions, peppers and curry paste and sauté for about 3 minutes.
4. Add the broccoli, eggplant and basil and sauté for another 2 minutes.
5. 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.
6. 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.
7. 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.

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Quick beef curry is a weeknight-ready bowl of tender cube steak, broccoli, and eggplant simmered in green curry paste and coconut milk. A handful of Thai basil and a slick of fish sauce give the broth its authentic Southeast Asian backbone, and it all comes together in about thirty minutes. Serve it over steamed cauliflower rice for the full takeout-at-home experience.

Pro Tips

• Cut the cube steak into even 1-inch squares and brown it only briefly — cube steak is tender by design, and overcooking makes it chewy.
• Toast the curry paste in the pot with the onions and peppers for a minute before adding liquid; blooming the paste deepens its flavor dramatically.
• Kaffir lime leaves are worth seeking out — freeze the extras flat in a bag and they'll keep for months, ready for future curries and soups.
• Microwave the cauliflower rice with a splash of water under a paper towel for two minutes; it steams fluffy and stays separate rather than soggy.
• Shrimp, scallops, or small pieces of chicken make excellent quick-cooking swaps if you want to change up the protein.

Frequently Asked Questions

What can I substitute for green curry paste?

Red or yellow curry paste works in the same quantity, though the flavor profile shifts slightly. Check labels to keep it paleo — some brands contain sugar or soy.

Can I make this curry ahead of time?

Yes, and it tastes even better the next day as the flavors meld. Refrigerate for up to three days and add a splash of stock when reheating to loosen the sauce.

Is there a substitute for fish sauce?

Coconut aminos are the closest paleo-friendly stand-in, though you'll miss some of fish sauce's savory depth. Start with the same amount and adjust upward.

How do I keep the vegetables from getting mushy?

Add the broccoli and eggplant only after the beef has browned, and simmer just 15-20 minutes — they should be tender but still hold their shape.

Recipe Card

Stav Kogan

Quick Beef Curry

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp coconut oil
• 1 lb cube steak
• 1 cup chopped onion
• 1 medium red bell pepper, seeded, deribbed and chopped
• 2 tbsp green curry paste
• 2 cups broccoli florets
• 2 cups sliced eggplant
• ¼ cup fresh whole Thai basil leaves
• 2 cups beef stock
• 1 cup unsweetened coconut milk
• 1 tbsp fish sauce
• 2 Kaffir lime leaves, if available
• 3 cups Cauliflower Rice (see How to Make Cauliflower Rice)
• ¼ cup water
• 12 whole Thai chili peppers, for garnish
• Plate the rice and serve the curry over the top. Garnish with Thai chili peppers.

Method

 

1. Heat the coconut oil over medium heat in a medium-size Dutch oven.
2. While the oil is heating, cut the cube steak into about 1-inch squares.
3. When the oil begins to smoke, add the meat to the Dutch oven and brown on all sides.
4. Add the onions, peppers and curry paste and sauté for about 3 minutes.
5. Add the broccoli, eggplant and basil and sauté for another 2 minutes.
6. Add the beef stock, coconut milk, fish sauce and Kaffir lime leaves and bring to a quick boil, stirring frequently.
7. Reduce the heat and simmer for 15 to 20 minutes.
8. While the curry is simmering, place the Cauliflower Rice and the water in a large microwave-safe bowl.
9. Cover the bowl with a paper towel and microwave on high for 2 minutes to steam.

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