February 23, 2015 by Katie
I’ve made this recipe at least 5 times now, as well as ordered a whole box of curry paste and coconut milk just to make sure this meal is always on hand. It’s that good!
After spending 8 months in Thailand, I’m on the constant search for curry recipes that transport me right back. This one not only takes me back to Thailand, it takes me back to my Thai mom Nui’s restaurant in Phuket Town. I spent a few days with Nui learning how to cook the last time I was in Thailand and man do I miss her and her cooking!
She has this great restaurant that serves a variety of slow roasted curries over rice noodles. When you sit down to eat, you get to choose from at least 10 different condiment options, making sure your bowl of curry tastes just right. I would always load mine up with herbs, sprouts, crushed cashews, and cucumbers, making sure to side step the anchovies, barely boiled eggs (gag), and mini shrimps. And right next to my perfectly seasoned bowl of curry always sits Nui’s Thai iced tea. It’s the BEST and every time, I drink it like it’s the last time. Her food, laughter, and good spirit are always unforgettable.
If Nui were in the states now, I’d happily make her this curry recipe for dinner! I think she’d love it, but guaranteed she’d tell me to add shrimp paste, to which I’d politely ignore….because uhhh, yeah…I can’t seem to get over the smell of shrimp paste!!
I adapted this recipe from Williams and Sonoma and made it Paleo friendly. I took out the gross bamboo shoots (personal preference), added some carrots, subbed in Red Boat Fish Sauce, and a Paleo friendly red curry paste. If you want you can also sub in palm sugar for the brown sugar. But, in the words of Robb Wolf, “sugar is sugar”. Choose whichever sweetener you’d like, but don’t bypass it all together because it balances the chilies, fish sauce, and lime juice.
*Curry Note- I ordered this red curry paste online, but you can find it at Whole Foods too. I was going to order it on Amazon, but found it to be overpriced there along with a lonely 1 star review talking about how bland the paste is. I will agree that it’s mild in flavor, but my husband and I still really like the flavor it adds to this dish! If you’re looking for an extra spicy dish, add a few extra tablespoons of curry!
2.5-4 lb chuck roast
1 tsp salt
1 tsp freshly ground pepper
3 tbsp coconut oil
1 yellow onion, finely chopped
4 cloves of garlic, minced
3 carrots, finely chopped
¼ cup red curry paste- I used World Food’s Red Curry Paste and added 2 Tbsps more of the paste for extra flavor and spice.
2 cans unsweetened coconut milk
2 Tbsps Red Boat Fish Sauce
2 Tbsps lime juice, freshly squeezed
2 Tbsps palm sugar or brown sugar
1. Season the beef with salt and pepper and prep the vegetables.
2. In a large skillet, heat 3 tbsps of coconut oil over medium-high heat.
- Brown the beef on both sides. Around 3-5 minutes each side.
4. Once beef is browned, place it in the crock-pot.
- Stir until it’s fragrant and coats the vegetables, about 1 minute.
- Add the 2 cans of coconut milk, stirring to deglaze the pan.
- Pour curry mixture over the beef in the crock-pot. Turn heat to low. Slow cook for 6-8 hours. The meat will be done once it’s falling off the bone and easily shreds.
This meal is great served with jasmine rice and some veggies on the side. If you’re strict Paleo, I recommend you sub the jasmine rice for cauliflower rice or sweet potato fries. Because, yes, curry and sweet potato fries go perfectly together if you didn’t know.
Pictured, you will see how I ate the curry for lunch leftovers. I roasted baby broccoli and radishes for my veggies and stir-fried the leftover rice with ghee, garlic, and green onions. It was so good! I’m sure I’ll do it again.