If you follow my blog, you know I'm a girl who likes a good curry. If not, then let this serve as an introduction into my love all of the spicy dish. Sometimes I get ambitious and make my own spice blends and pastes, but also like to keep a small jar of red or green curry paste on hand for convenience sake.
Yesterday was all about convenience; I already had my crock pot warm from having made homemade applesauce, so I fired it up again and finished this dinner in it during the afternoon. You could also cook it on the stove top, but it's always nice to be able to get a meal started and then not have to babysit it.
If you plan on serving this curry over riced cauliflower or another paleo-friendly starch replacement, I would suggest using two cans of coconut milk to yield enough sauce. I served it straight up and found it a little too runny, so in retrospect should have used just a can or perhaps one and a half.
Paleo Red Curry Beef & Vegetables
3 tbs. olive or coconut oil
lb. stew beef, cut into 1 1/2-inch chunks
1/2 tsp. freshly ground pepper
yellow onion, finely chopped
garlic cloves, minced
1 large red bell pepper, diced
1 large sweet potato, peeled and diced
cup red curry paste
cans unsweetened coconut milk
2 tbs. fish sauce
juice of one lime
2 tbs. packed palm sugar
Heat oil over medium heat in a large, deep skillet. Season beef with salt and pepper, then add to skillet. Cook until brown on all sides, then remove and set aside.
Add onion through sweet potato to skillet. Cook for about 5 minutes, or until onion begins to soften. Add curry paste, spreading around with a wooden spoon to ensure it covers everything. Cook for one minute.
Add coconut milk, fish sauce, lime juice and palm sugar. Stir to combine and bring mixture to a boil. Reduce heat and simmer for 5 minutes.
At this point, either continue cooking on stove top or move to crock pot. If using crock pot, add coconut milk mixture and beef to pot and cook on high for 3 hours or low for 6 hours, until sweet potato is soft. If cooking on stove top, continue to simmer coconut milk mixture until sweet potato is softened, then add meat back to skillet and cook for a couple of minutes more.
Serve curry topped with minced cilantro.