Red Thai Beef Curry | Paleo | Gluten-free | The JOYful Table

Ingredients

• 1 Tbsp ghee, or olive oil
• 500 - 600g lean rump beef steak, or use blade steak for a more economical meal (cut into 3cm cubes)
• 1 med onion(s), diced
• 1 heaped tsp minced garlic
• 1 heaped tsp ginger, minced or grated
• 2 Tbsp Thai red curry paste, (with no additives)
• 2 tsp coconut sugar (organic), or 1 1/2 tsp maple syrup
• Juice from 1 lge lime(s)
• 2 tsp fish sauce
• 350ml passata/tomato puree
• 250ml beef broth/stock
• 270g can coconut milk, (a thick brand, I use Ayam)
• 350g flesh of pumpkin, cut into 2cm cubes
• 1/2 head sml cauliflower, cut into small pieces
• 100g snowpeas, (slice extra large ones in half)
• 3/4 tsp fine sea salt, or to taste
• 1/4 tsp black pepper, ground
• Garnish with fresh chopped coriander