This Thai ground beef curry is so, so good! It’s a bit similar to an Indian recipe that I make often called keema. Keema is a South Asian minced meat dish and is usually made with peas or potatoes. Well, THIS is the Thai version of keema, only with broccoli. And it rocks.
You can keep serve this overtop cauli-rice or you can serve this with a side of jasmine rice (hubby prefers rice to cauli-rice). I’ll sometimes eat this over gluten-free pasta. It’s kind of like the Thai-version of Italian meat sauce. And yes, I’ve somehow compared this Thai ground curry to both Indian cuisine and Italian cuisine.
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.
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.
Just for fun, here’s a picture of this dish that I took back in 2013: