Whole30 Beef Thai Curry
Indulge in the bold, aromatic flavors of this Whole30 Beef Thai Curry—a wholesome and satisfying dinner that's both healthy and brimming with vibrant Thai-inspired ingredients. Tender strips of beef sirloin are seared to perfection and combined with sautéed onions, crisp bell peppers, and zucchini, all simmered in a creamy, full-fat coconut milk base that's infused with flavorful red curry paste, fresh ginger, and a splash of lime juice. The addition of basil leaves at the end brings a fragrant, herbaceous finish to this dish. Entirely free of added sugars and soy, this recipe is compliant with Whole30 guidelines while delivering restaurant-quality taste. Ready in just 45 minutes, it’s a nutrient-packed, gluten-free, and dairy-free meal that the whole family will love. Perfect served on its own or over a bed of cauliflower rice for a complete Whole30-friendly feast!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound beef sirloin, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 tablespoon ginger, minced
- 3 tablespoons red curry paste (Whole30 compliant)
- 1 can coconut milk (full-fat, unsweetened)
- 2 tablespoons fish sauce (Whole30 compliant)
- 2 tablespoons lime juice
- 1 medium zucchini, sliced into half-moons
- 0.5 cup basil leaves
- to taste salt
- to taste black pepper
Instructions
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the sliced beef and cook for 3-4 minutes or until browned. Remove from the skillet and set aside.
In the same skillet, add the onion and cook for about 2 minutes until it becomes translucent.
Add the garlic, ginger, red bell pepper, and green bell pepper. Stir-fry for another 3 minutes until the peppers are tender-crisp.
Stir in the red curry paste and cook for about 1 minute until fragrant.
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a simmer.
Return the browned beef to the skillet, add fish sauce and lime juice. Stir well to coat the beef with the sauce.
Add the zucchini and cook for another 5-7 minutes until the zucchini is tender and the beef is cooked through.
Season with salt and black pepper to taste.
Stir in the fresh basil leaves just before serving.
Serve warm. Enjoy your Whole30 Beef Thai Curry!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1233 mg | 26% | |
*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.
