Yes. It’s the middle of May, 90 degrees, with I’m pretty sure 150% humidity, and I made SOUP for dinner. Not just any soup. A spicy, Thai soup. I wasn’t sure how my husband was going to respond to this, but after his first bite – he immediately boasted of how much he liked my spicy Thai soup in the middle of summer in Miami. SCORE!!! Continue reading
We LOVE Thai food around here, but we’ve gotten to where we really don’t eat out much anymore…for a couple of reasons: 1) We eat organic 100% of the time at home and when you go out to eat, you don’t always know what you’re eating. 2) We have an 18 month old little girl that has a very small attention span. Eating a long, leisurely meal doesn’t happen very much right now! SO…when we’re craving something authentic, I get out my recipe books and start brainstorming!
I’ve made this dish with a rotisserie (shredded) chicken before and it was delicious… so last night I thought I would see how it turned out with grass-fed ground beef. Low and behold it was so good! I can always tell when my husband likes something or not. If he likes it, he immediately says within two bites, “This is really good!” When he’s not too crazy about it, he doesn’t say anything at all. Ha! He’s so easy to read! (Most of the time!) With this recipe, he mentioned several times how much he liked it, so I knew it was a winner-winner! 🙂
My husband and I prefer different carbs with our meals…which can be a pain sometimes, but since I aim to please, I make him what he likes! I could eat a baked sweet potato EVERY SINGE DAY with every single meal. He, on the other hand, hates sweet potatoes and would rather have RICE. Below I showed what my Thai Beef looks like on top of rice AND on top of a baked sweet potato… AND!!! If you have leftovers I made a super yummy breakfast below too. I had some leftover pancakes in the fridge that I reheated for a couple of minutes, heated up some of the Thai beef to put on top of the pancake, then topped the beef with a fried egg! Hello, Breakfast of Champions!!!
Yields: 3-4 servings
- 1 lb grass fed ground beef
- 2 tbsp olive oil or butter
- 1 onion, thinly sliced
- 1 tbsp garlic, minced
- 1 tbsp ginger, peeled and minced
- 1/2 cup organic coconut milk (in the can)
- 1/4 cup almond butter
- 1 tbsp coconut aminos
- 2 heaping tbsp red curry paste
- 1 tsp sesame oil
- 1 heaping tbsp honey or maple syrup
- pinch of red pepper flakes
- pinch of salt and pepper
- Garnish: roughly chopped cashews, cilantro, or green onions
- Decide what carb your serving with your Thai beef. I baked a sweet potato (for me – which took about an hour) and made a whole grain rice (for my hubs – which took about 30-40 minutes). Both take a while to cook – so get that started first.
- In a large saute pan or Dutch oven – heat up some fat on medium heat. Add the onions and saute for 4-5 minutes. Then add the garlic and ginger. Continue cooking for another few minutes.
- Now – add the beef and cook until there’s no more pink.
- While the beef is cooking add the coconut milk, almond butter, coconut aminos, curry paste, sesame oil, honey, red pepper flakes, salt & pepper to a blender and BLEND until smooth!
- Once the beef has cooked through, add the sauce and mix until all the beef and onions are covered in that yummy goodness!
- Garnish with cashews, cilantro, or green onions (or all three!)… and serve it up! Don’t forget the wine 🙂
Leftovers for breakfast!!!