Paleo Beef Thai Curry

Dive into the bold, aromatic flavors of this *Paleo Beef Thai Curry*, a wholesome and hearty dish that’s perfect for weeknight dinners or a special paleo-friendly feast. Tender, thinly sliced beef sirloin is simmered in a luscious, creamy coconut milk base infused with Thai red curry paste, giving it a delightful balance of spice and richness. Crisp bell peppers, julienned carrots, and aromatics like garlic and onion add a vibrant, nutrient-packed medley of textures. Finished with a refreshing touch of fresh basil, cilantro, and a splash of lime juice, this dish is as nourishing as it is flavorful. Serve it over zucchini noodles or cauliflower rice for a satisfying, low-carb meal bursting with authentic Thai-inspired goodness. Ready in under 45 minutes, this one-skillet recipe seamlessly blends simplicity with gourmet appeal, making it a must-try for fans of paleo cuisine and Thai food alike!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the fish sauce, lime juice, sea salt, and ground black pepper. Stir well and simmer for an additional 2-3 minutes.

Step 8

Stir in the fresh basil leaves and cook for another minute until the basil is wilted.

Step 9

Remove from heat and garnish with chopped cilantro before serving.

Step 10

Serve hot and enjoy your Paleo Beef Thai Curry with zucchini noodles or cauliflower rice for a complete meal.

Nutrition Facts

Serving size	(1496.1g)

Amount per serving	% Daily Value*
Calories	2546.5

Total Fat 193.5g	0%
Saturated Fat 134.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 317.5mg	0%
Sodium 5122.3mg	0%
Total Carbohydrate 71.3g	0%
Dietary Fiber 20.5g	0%
Total Sugars 31.4g
Protein 138.2g	0%

Vitamin D 0IU	0%
Calcium 274.7mg	0%
Iron 29.5mg	0%
Potassium 3877.5mg	0%

*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.

Source of Calories

Fat: 67.5%

Protein: 21.4%

Carbs: 11.1%