Coconut Beef Curry

prep time:20 min
cook time:30 min
ready in:50 min
  • 2 T coconut oil
  • 2 leeks, sliced
  • 1 red bell pepper, sliced
  • 1/2 t salt
  • 1/2 t pepper
  • 2 garlic cloves, minced
  • 1/2 t fresh grated ginger
  • 4 T red curry paste
  • 1 medium eggplant, cubed
  • 1 c sugar snap peas
  • 2 cans full-fat coconut milk
  • 1 pound stew or stir-fry beef
  • Heat a large skillet over medium heat and add the coconut oil.
  • Add the beef and brown on all sides, then remove and set aside.
  • Add the leeks, red peppers, salt and pepper to the beef drippings and stir to toss.
  • Cover and cook until the vegetables have slightly softened, about 5 minutes.
  • Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally.
  • Add in the peas, eggplant, and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes.
  • Add the beef and allow the curry to simmer for 30 minutes or more.
  • Serve alone or over cauliflower rice.