Before I begin, I want to give credit to a few other blog posts out there. I had never made this, or anything like it before, but when it came up in a discussion I had with a co-worker, I knew I had to make curry. I asked around online if anyone could point me in the direction of a good Primal recipe for coconut curry and 3 people shared links with me of their own recipies. All 3 of these looked awesome and I used them as a template and took ideas from each one. Here they are:
Girl Gone Primal’s Creamy Coconut Beef Curry
Yummy Gatherer’s Thai Coconut Curry
Annika’s Coconut Curry
Here is the list of ingredients I used. Of course I encourage you to mix, match, and use your choice of meat and vegetables. As Girl Gone Primal told me, it’s hard to make anything NOT taste good in here.
1 Can of Coconut Milk
Curry Paste – I used green
Meat – I used beef stew meat
Vegetables – I used celery, broccoli, green peppers, thai chilies, mushrooms, onions, couple cloves of garlic & fresh basil.
Cauliflower – I used about half a head.
I started by seasoning the beef. I seasoned it with curry powder, cumin, paprika, garlic salt, thyme, sea salt, & pepper. I cut the lime into quarters and squeezed the juice out of one of the pieces on the meat and put it to the side. I chopped up all the vegetables and mixed them together in a bowl and squeezed the juice out of another piece of lime over them. I let everything sit for a while as I put my daughter to bed for the night.
When I came back I opened the can of coconut milk and combined it with a teaspoon of the green curry paste and heated it up in a wok, mixing it together really well. It got a little frothy, then I added the raw, seasoned meat and cooked for a few minutes until the meat started to brown. Then I added all of the raw vegetables and squeezed the rest of the lime juice into everything and left it to simmer for a while, stirring every few minutes. I didn’t keep track of time, but you can keep an eye on it and remove the heat when all of your meat and vegetables are cooked to the way you like them. While cooking, I grated the cauliflower to turn it into “rice.” When the curry was done, I served it on the bed of cauliflower rice.
I was very happy with the way this turned out. It was exactly what I had been craving and it hit the spot. There are a few things I would do differently next time. I could’ve gone a little heavier on the spices, and since I like things very spicy, I could’ve added a couple more Thai chilies than I used. Maybe use a little more of the curry paste too. Of course those are things you’d want to adjust based on your personal preference as well.
-Roger De Rok