You know a recipe's good when it reminds you of being on holiday. This recipe is bursting with flavour and I can assure you that it'll be the next big hit in your kitchen this summer!
I've been meaning to make my own red Thai curry paste for quite a while now, and I'm so glad I finally did. Forget the nonsense packet red Thai curry pastes, I'm going to be showing you how to make your very own fresh paste that's free from the sugar used in most shop brought sauces.
The secret to making the curry paste is down to the aromatics. We're talking onion, garlic, ginger and chilli. Whilst the ingredient list may seem a little large, it really does make a difference than the shop brought stuff. You can certainly expect a more traditional Thai taste with this recipe, that's for sure.
As for the recipe itself, you can thank the full-fat coconut milk, colourful veg, juicy beef strips and the sweet pineapple for the finishing touch. These ingredients really do add lots of personality to the dish - not to mention flavour!
When it comes to the meat, you'll want to make sure that you're eating as natural as you can possibly afford. I'm sure you've heard of the saying "we are what we eat", but, when it comes to animal produce, the saying should be extended to "we are what our food eats". You see, grass-fed cows provide us with heaps of health benefits. Those that are allowed to live naturally, in their natural habitat, are really good for our health. Those however that are forced to eat corn and grains, food that we now know turns to sugar in the gut, are nowhere near as healthy for us to consume. Remember, one of the core principles of Primal Cure is that we should only eat what we are designed to eat. It's exactly the same for the cattle we eat too.
My simple advice would be to eat as natural and organically as possible. Your local butcher is a great place to start and more often than not, they're not as expensive as people think!
Whilst this dish makes for the perfect warm and flavoursome meal, it's also just as delicious when it's cold. Perhaps a little more ideal for these warmer evenings we're lucky to be having! The combination of the coconut, crunchy veg and sweet pineapple makes for a true holiday flavour and unlike most curries, this dish is light so it won't leave you feeling uncomfortably full.
Red Thai curries are slightly different than other curries in the fact that they boast more of a liquid texture. You have the coconut milk to thank for that - full-fat coconut milk that is. You don't want to go for any nonsense 'light coconut milk' or 'less calorie coconut milk'. Instead, you want the most natural coconut milk for its health benefits. Just because it has the word 'fat' in, doesn't mean it's going to make you fat. This is a very important point that you need to understand when living a Primal lifestyle.
You'll be able to find everything you need for this recipe at your local supermarket store. If you're not a fan of beef, then try swapping it for chicken or prawns. Also, when it comes to the pineapple chunks, don't even think about opting for the tinned stuff! Grab a fresh, ripe pineapple and get chopping. You'll thank me later for its fresh, sweet and juicy flavours.
Primal Red Thai Beef, Coconut and Pineapple Curry
Serves: 3 people
Cooking Time: 20-25 minutes
Preparation Time: 10 minutes
Red Thai Curry Paste
- 1 small onion (diced)
- 1 red chilli (sliced)
- 2 garlic cloves (diced)
- Juice of 1 lime
- 1 lemongrass stalk
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 2 tbsp full-fat coconut milk (the cream)
- 1 cup fresh organic pineapple chunks
- 350g lean organic cut beef strips
- 1 red pepper (sliced)
- 400ml full-fat coconut milk
- 100g mangetout
- 100g green beans
- Handful of basil (chopped)
- 2 tbsp natural fish sauce
- 1 tbsp lime juice
- Begin by making your red Thai curry paste. Pop all of the ingredients into a food processor and blend until you have a creamy paste.
- In a pan, pour in the creamy part of your coconut milk and bring to an almost boiling point (not for too long otherwise the milk will curdle) and then bring to the simmer.
- Add the red Thai curry paste, red pepper, green beans, mangetout and fish sauce.
- Whilst this cooks, fry your beef in a separate pan until brown. Make sure not to over cook otherwise the meat will become tough. Once brown, add the beef strips to the coconut milk, the rest of the coconut milk liquid and slowly stir.
- Leave on medium to low heat for 10-15 minutes for the flavours to soak into the meat.
- In the last 5 minutes, add your pineapple chunks.
- Once done, serve and top with a sprinkle of fresh basil and a wedge of lime. Enjoy!