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serves 6 (3 grams carb per serving)
2 TBS peanut or olive oil
3 TBS Thai red curry paste
2 1/2 cups canned coconut milk
2 1/2 lbs beef chuck cut into 1 inch cubes
Warm the oil in a dutch oven or large skillet over low heat. Add curry paste
and let cook, still on low heat for about 5 minutes, then add coconut milk.
Stir the mixture and let it cook for about 3 minutes. Add beef and bring
mixture to a boil.
Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours or until
the meat is soft.
Once the meat is done, cook uncoverd for 10 more minutes or until the sauce
thickens. Season with sea salt and freshly ground pepper to taste.
Serve over a bed of buttered spinach.
2 TBS peanut or olive oil
3 TBS Thai red curry paste
2 1/2 cups canned coconut milk
2 1/2 lbs beef chuck cut into 1 inch cubes
Warm the oil in a dutch oven or large skillet over low heat. Add curry paste
and let cook, still on low heat for about 5 minutes, then add coconut milk.
Stir the mixture and let it cook for about 3 minutes. Add beef and bring
mixture to a boil.
Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours or until
the meat is soft.
Once the meat is done, cook uncoverd for 10 more minutes or until the sauce
thickens. Season with sea salt and freshly ground pepper to taste.
Serve over a bed of buttered spinach.
