Son of Grok

Thai Coconut Curry

June 10th, 2010

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.

1 lime.

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

12 Responses to “Thai Coconut Curry”

  1. Girl Gone Primal

    YEAH! I made a chicken coconut curry last night with some free-range chicken thighs and a can on of coconut cream, plus a bunch of curry powder, paprika, lemon myrtle salt and dried herbs. I left the thighs whole, so that when it came time to see if they were cooked enough I could just pull at them with utensils and if they tore easily, they were done. So delicious last night, and made for great leftovers today at work. Curry rules! I can’t believe that, for so many years, I thought I didn’t like it! Darn my sensitive child tastebuds and my far-reaching memory…

  2. Adam

    Love curries and will experiment with this. The grated cauliflower as a rice substitute is a nice touch. I will definitely have to try that. Thanks for sharing your recipe and the links too.

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  4. Kat

    I add raisins to my coconut curry while it’s simmering, they soak up the juices and taste so good. Love coconut curry! I’ll have to try it with beef soon (only tried it with poultry).

  5. Annika

    Thanks for the mention! I made coconut curry with ground beef last night, and there is plenty left over for another dinner. I make it often; it’s easy, tastes great, has lots of protein, veggies, and healthy fats, and ground beef defrosts fast enough so that it doesn’t take a lot of advance planning. Love it!

  6. Talia

    I love curry, and eat it on a weekly, if not daily basis. If you love spice, definitely add more paste next time. I find the package suggestions are way too small to get any sort of heat. I would guess I use about 4 Tbsp/can of coconut milk for a good level of heat & flavor.

    And green curry is my favorite, flavor wise and as it’s spicier than red. The only drawback is that the paste has a lot of sodium in it for the large amount I use. To solve that I have made my own curry paste and then I put it in my dehydrator on fruit roll up mats, blended the dried curry crisps and used the resulting powder as a boost for the paste.

    Oooo, also adding curry paste to chicken broth makes a spicy base for a soup. It’s actually my to go quick meal. Boil some broth, add in the paste and throw in some frozen veggies and precooked protein… insta-dino-dinner.

  7. Yummy

    Sounds and looks delicious! Thanks for the mention, dude! :)
    It’s such a quick, easy and adaptable dinner, and so tasty and spicy. Love it!

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  9. Roger De Rok

    I’ve recently been making this with pork instead of beef and increasing the curry paste to 3 tablespoons and using 3 thai chilies. The spiciness is perfect and I think I prefer the pork to the beef!

  10. Maura

    At a Thai restaurant the other night I had a similar dish but they used filet mignon cut into strips for the meat, and chunks of avocado in the green curry sauce with other vegetables. Delicious!

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