Thai ground beef curry = awesome. This dish was delish. The recipe is similar to an Indian recipe that I make often called keema. Keema is a South Asian minced meat dish and its usually made with peas or potatoes. Well, THIS was the Thai version of keema. And it rocked. I WILL be making this again.
I stick to keeping my cooking paleo friendly so I didn’t serve this with rice but I’m sure the hubby would have enjoyed jasmine rice with his meal.
If you like this recipe, definitely check out another Thai food favorite, Paleo Drunken Noodles.
If you’re new to cooking international foods, it’s easy – you just need the right spices and ingredients. Check out some local ethnic food stores. In most cases, you’ll find most of these spices at Kroger. If not, there’s always Amazon
If you like Indian food, I have a ton of paleo friendly recipes you should check out. Here are just a few to get ya started:
- 1 1/2 tbs olive oil
- 1 red onion, chopped
- 2-3 Thai bird chilies, slit but keep intact
- 1 lb ground beef
- 3 garlic cloves, minced
- 1 in ginger, minced
- 1 tbs red curry paste
- 1 cup tomato sauce
- 2 tbs fish sauce
- 1 giant handful of Thai basil
- 1 medium broccoli head, chopped into florets
- 2 tsp fresh lime juice
- ½ tsp turmeric
- ½ tsp cumin
- Heat a skillet or wok over medium heat and add onion and Thai chilies.
- Once onion begins to brown slightly, add ginger, garlic, turmeric, cumin and beef. Cook until the beef is no longer pink.
- Stir in the red curry paste then add broccoli. Cook for a minute then add tomato sauce, fish sauce and Thai basil.
- Simmer on low for about 10-15 minutes - or until sauce begins to thicken. Add lime juice and serve.
I always use grassfed beef, so if you’re using regular beef, you can probably cut down on the oil. Also, if you can’t find Thai bird chilies, use serrano peppers instead.