Saturday, July 20, 2013

Beefy Red Curry

So about this time a year ago I got the opportunity to go to Thailand. Two of our good friends/ trainers from NorCal Strength and Conditioning were living there. My boyfriend and I jumped at the opportunity to have friends abroad and visited them. The three photos above are just a few highlights from our trip.

One was feeding the elephants. They are very Paleo ;). The second was when we visited the Hongs (basically caverns) in Phang Nga Bay. It was truly one of the most stunning places I've seen. Lastly was a food stand!!! One of our favorite things about Thailand was that they have amazing, inexpensive, Paleo-friendly food EVERYWHERE!! A few of our favorites dishes to eat were curry, papaya salad, and barbecue chicken. Before we left we hit up a small grocery store and I bought a ton of packets of curry paste. It is the best curry paste I have ever had. If you have a local Asian food market they should carry the paste--trust me, it's worth the extra stop! Here is a quick and easy recipe for Beef Red Curry. Included are my favorite curry vegetables, but you can use any  that you like. A lot of restaurants use carrot, eggplant. and bamboo shoots as well. 

Beefy Red Curry

Prep Time: 10 minutes
Cook Time:10 minutes
Serves: 2-4


1 lb sirloin beef, cut into thin strips
1 can coconut milk (full fat)
1 can sliced water chestnuts, drained
½ cup green beans (optional)
½ cup mushrooms
½ cup bell pepper
½ cup red onion
1 clove garlic, diced
1 packet red curry paste (to taste)
1-2 tablespoons honey
3 tablespoons Thai basil, sliced
3 tablespoons cilantro leaves
a dash of fish sauce

1. Cut the beef into thin strips. Cut the green beans, mushrooms, bell pepper, and onion into big chunks. In a large nonstick frying pan, sauté the beef, green beans, mushrooms  bell pepper, onion, and garlic over high heat or until the beef is cooked through.

2.Add the coconut milk, honey, fish sauce, curry paste (use caution here if you don't love spice and remember you can always add more), and water chestnuts. Stir until all the ingredients are combined. Cover and simmer for 10 minutes over medium heat.
Serve in bowls and garnish with Thai basil and cilantro.
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