A fragrant Thai red curry simmered with fresh vegetables, spices, and creamy coconut milk, then finished with tender beef. A bold, flavorful dish that’s comforting and satisfying. It combines great taste and health with a unique planned meal approach.

Unique Planned Meal Approach
I emphasize the importance of balanced meals, using the guidelines outlined in my online programs. This recipe uses my best practices of combining the right amount of carbohydrates, protein, and fat. The reason? The right balance of foods slows digestion and gives you a steady release of energy – you feel full longer and eat less. And, oh-by-the-way, you have more energy and vitality!

I use only grass-fed beef and organic veggies add to the healthiness of this meal.

Makes 4 servings

Ingredients:

  • 1 lb. grass-fed steak (round, loin, flap or flank)

  • 2 Tbsp. coconut oil

  • 1 very large shallot or 1/2 yellow onion, thinly sliced

  • 1 cup shiitake mushrooms, thinly sliced (optional) – omit for Candida Diet

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 2 Tbsp. Thai red curry paste

  • 1/2 can coconut milk (unsweetened full-fat)

  • 1/2 cup beef broth or vegetable broth

  • 4 x 1-inch piece of fresh ginger, grated and squeeze out juice (discard pulp)

  • 1 Tbsp. fish sauce or 1/2 tsp. sea salt

  • Zest of 1 lime

  • 1-2 cups snow peas, deveined

  • Juice of 1 lime, plus 1 lime cut into wedges for serving

  • Sea salt to taste

  • Chopped cilantro or basil, for serving

  • Extra spiciness, add a hot sauce like Sriracha or Tabasco to taste

Serve with 8 oz of cooked rice noodles, rice, or for grain-free diets (Paleo/Keto/Whole30/Candida), use calorie-free Shirataki Noodles/Miracle Noodles or kelp noodles.

Directions:

  1. Heat a wok or skillet over medium-high heat.
  2. When it’s hot, add 1 tablespoon of coconut oil and swirl to coat the pan.
  3. Add the beef and sear it until browned.
  4. Turn it over and sear the other side until it reaches medium-rare.
  5. Transfer the beef and its juices to a plate to rest.
  6. Return the wok/skillet to medium heat and swirl in 1 tablespoon of coconut oil.
  7. Add the shallot and stir-fry for 3 minutes.
  8. Add the mushrooms and bell peppers, and stir-fry for 2 minutes.
  9. Stir in the curry paste and heat for 30 seconds.
  10. Stir in the coconut milk, broth, lime zest, ginger juice, and fish sauce, and bring the mixture to a boil.
  11. Reduce to a simmer, add snow peas, cover, and cook until the vegetables are tender, about 5 minutes.
  12. Stir lime juice into vegetables
  13. Thinly slice the beef against the grain.
  14. Serve over rice noodles  OR shirataki noodles/miracle noodles
  15. Garnish with cilantro or basil and serve with lime wedges.

Note: Thai Kitchen brand red curry paste is gluten-free, dairy-free, vegan, and Candida Diet-friendly.

Enjoy!

  • Free of: Wheat, Gluten, *Grains, Dairy, Corn, Soy, Egg, Nuts, and refined sugar!

  • Paleo, Keto, Whole30, and Candida Diet Friendly using Miracle Noodles or Kelp noodles!

For More Recipes, go to www.LisaStimmer.com