Ingredients
- 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
Instructions
- 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.
Notes
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.
Also, if you can’t find Thai bird chilies, use serrano peppers instead.
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