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Whole30 Thai Red Curry Beef Bowls

If you're getting bored with your Whole30 menu, these Thai Red Curry Beef Bowls are a great way to spice things up! Ground beef, potatoes and Thai-inspired flavors come together to make these incredibly healthy and hearty bowls! This dish is great served with cauliflower rice or spiraled veggies!
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Course: Main Course
Cuisine: American, Paleo, Whole30
Keyword: Red Curry Recipe, Whole30 Beef Curry Recipe, Whole30 Ground Beef Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 613kcal
Author: Krista Price

Ingredients

  • 2-3 tablespoons avocado oil or olive oil
  • 1 pound ground beef or ground chicken/turkey
  • 1 tablespoon red curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 pound red potatoes
  • 1 large yellow onion
  • ¼ cup fresh basil plus more for garnish
  • 2 cloves garlic
  • 1 cup beef broth
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon coconut aminos
  • 1 tablespoon almond butter
  • 1 teaspoon fish sauce

Optional Ingredients

  • cooked cauliflower rice or your favorite spiraled vegetable
  • jalapeno slices
  • sliced green onion
  • slivered almonds

Instructions

  • In a large skillet, heat oil over medium heat until but but not smoking. Add ground beef to the skillet and season with red curry powder, garlic powder, salt and pepper. Brown meat, stirring frequently, for 4 to 6 minutes or until just cooked through. Remove beef from skillet and set aside. Do not clean the pan.
  • While the ground beef is browning, prep the vegetables. Chop the potatoes into 1 inch pieces, chop the onion, slice the basil into thin strips and mince the garlic cloves.
  • If dry, add another tablespoon of oil to the same skillet used for the ground beef. Reheat over medium heat until hot but not smoking. Add the potatoes to the skillet and cook for 5 to 7 minutes or until browned and fork-tender. Add the onion and the garlic to the skillet and cook until fragrant (2 to 3 minutes). 
  • Return the ground beef to the skillet along with the beef broth, coconut milk, red curry paste,coconut aminos, almond butter and fish sauce. Stir and bring liquid to a simmer. Lower heat, cover and simmer for 10 minutes or until most of the liquid has absorbed. Remove from heat. Stir in the fresh basil and season to taste with additional salt and pepper.
  • Serve with cooked cauliflower rice or your favorite vegetable noodle and garnish with optional toppings (see notes). 

Notes

  • These bowls are great topped with fresh basil, jalapeno slices, sliced green onions and slivered almonds!
  • This dish will last for 4 to 5 days in the fridge.
 

Nutrition

Calories: 613kcal