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
Looking for more paleo-friendly Thai recipes? I’ve compiled this list of tasty Thai recipes you should check out.
- 2 tablespoons avocado oil or fat of choice
- 1 onion, chopped
- 2-3 Thai bird chilies, slit but keep intact
- 1 pound ground beef
- 3 garlic cloves, minced
- 1 inch-knob ginger, minced
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon red curry paste
- 1 medium broccoli head, chopped into florets
- 1 cup tomato sauce
- 2 tablespoons fish sauce
- 1 giant handful of Thai basil
- 2 teaspoons fresh lime juice
- Heat a skillet or wok over medium heat and add the oil, onion and Thai chilies.
- Once the onion begins to brown, add the garlic, ginger, turmeric, cumin, salt, black pepper and ground 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 the fresh lime juice and serve.
Also, if you can’t find Thai bird chilies, use serrano peppers instead.