This dish is quick to throw together, takes a minimal amount of effort, and makes enough to last a few days.

gluten-free, paleo, keto

Thai Coconut Beef Curry

2 – 3 Tbsp. your favorite oil
1 medium onion
1 lb. ground or sliced beef
5 – 7 cloves garlic
1 inch piece ginger
13 ounce can coconut milk (full fat is best)
10 ounces shredded cabbage
1 orange bell pepper
5 Tbsp. Thai red curry paste
1 c. frozen spinach
Juice 1 lime
Salt & pepper

Chop the onion. In a large steep-sided pan or pot, add the oil and heat to medium. Sautee the onion until softened.

Add the beef, hit with some salt and pepper, and cook through.

While the beef is working, chop the garlic and ginger and bell pepper and cabbage. Add the ginger and garlic to the beef mixture and cook 1 – 2 minutes or until fragrant.

Add the veggies, coconut milk, 1 can of water, curry paste, and another hit salt & pepper.

Bring to a boil, add the frozen spinach, knock the heat down and let simmer 10 – 15 minutes or until the coconut milk has reduced to the consistency you want.

Turn the heat off, add the lime, and taste for seasoning. Add more salt/pepper/acid if needed.

Serves 4