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

Name: 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

susanjoyfultable.com

This red beef curry is sure to satisfy any meat-loving family!

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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