Paleo Beef Thai Curry
Discover the vibrant flavors of Paleo Beef Thai Curry, a wholesome twist on a classic dish that’s perfect for a healthy, satisfying dinner. This recipe features tender slices of beef sirloin, wok-tossed with colorful bell peppers, carrots, and onions, all enveloped in a creamy, aromatic coconut milk-based sauce infused with Thai red curry paste. Fresh basil and cilantro add a fragrant, herbaceous finish, while a splash of lime juice and paleo-friendly fish sauce provide the perfect balance of tang and umami. Ready in under an hour, this nutrient-packed curry is gluten-free, dairy-free, and paleo-approved, making it a fantastic choice for health-conscious eaters. Pair it with zucchini noodles or cauliflower rice for an irresistibly hearty, low-carb meal that’s bursting with Thai-inspired flavors.
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Recipe Information
Ingredients
- 1 pound Beef sirloin, thinly sliced
- 2 tablespoons Coconut oil
- 1 medium Onion, sliced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 large Carrot, julienned
- 14 ounces Coconut milk, full-fat
- 2 tablespoons Thai red curry paste
- 2 tablespoons Fish sauce (ensure paleo-friendly)
- 1 tablespoon Lime juice, freshly squeezed
- 0.5 cup Fresh basil leaves
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup Cilantro, chopped (for garnish)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the sliced beef sirloin and cook, stirring frequently, until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add sliced onion and minced garlic, sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced red and green bell peppers and julienned carrot to the skillet. Stir-fry for about 4-5 minutes until the vegetables start to soften.
Return the beef to the skillet and stir in the Thai red curry paste. Cook for 1-2 minutes to coat the beef and vegetables with the curry paste.
Pour in the coconut milk and stir to combine well. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
Add the fish sauce, lime juice, sea salt, and ground black pepper. Stir well and simmer for an additional 2-3 minutes.
Stir in the fresh basil leaves and cook for another minute until the basil is wilted.
Remove from heat and garnish with chopped cilantro before serving.
Serve hot and enjoy your Paleo Beef Thai Curry with zucchini noodles or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 31.4 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3878 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
