Thai food is well adapted to a Paleo way of life, as there are naturally many gluten-free options. If you are eating out or ordering in, you will always want to use caution in selecting your dish from the menu, since many options do contain rice. If you want to know for sure all what goes into your dinner, then we suggest cooking at home, hosting a party and sharing your version of tasty Thai fare with family and friends.
If you are already in love with Thai food, then it is likely you have eaten, and enjoyed, a Pad Thai Salad, or even Thai Coconut Soup, but sometimes there is nothing like sliced beef tenderloin to fill your belly – and this main dish is sure to satisfy any meat craving that you may have! If you love spice, then that helps the preparation along too, for there is crushed red pepper flakes, as well as 1/4 cup of red curry paste in it. Now you can buy curry paste at the store, but you can also make it at home too – and you can use it as the foundation for soups, curries and stir fries. So, go out and search for a recipe, make it from fresh ingredients and you will never look back.
While your beef and basil is cooking, you could whip up a small bowl of cauliflower rice, or a simple green side salad to serve it by.
Thai Beef Curry Recipe
Protein: 44g / %
Carbs: 16g / %
Fat: 64g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 1/2 lbs. beef tenderloin, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp. fresh ginger, minced
- 1 cup fresh basil, roughly chopped
- 1 1/4 cup coconut milk
- 1/4 cup red curry paste
- 2 tbsp. fresh lime juice
- 1/4 tsp. crushed red pepper
- 2 tbsp. coconut oil
- Lime wedges, to garnish
- Sea salt and freshly ground black pepper
- Melt coconut oil in a skillet over medium-high heat.
- Season the beef to taste with salt and pepper.
- Brown the sliced beef in the skillet 2 to 3 minutes per side, remove and set aside.
- Add the ginger, garlic and onion to the skillet. Cook until fragrant about 2 to 3 minutes.
- Add the bell pepper and cook another 2 to 3 minutes, stirring occasionally.
- Spoon in the curry paste, coconut milk and crushed red pepper; mix well.
- Bring the beef back to the skillet and simmer 4 to 5 minutes.
- Stir in the fresh basil and lime juice; cook another minute.
- Adjust seasoning and serve with more fresh basil and lime wedges.