Today I just want to throw out a quick thank you. Thank you to everyone who has checked us out, started following us, “liked” us, re-posted, re-tweeted, recommended us, supported us, and encouraged us.
I’ve never identified myself as a writer in any sense of the word. In fact, words have never felt like an ally as much as an enemy. When people ask how many languages I speak my standard answer is “I half speak English. No, there’s no other language, just the half one”. So it’s ironic that I have not only enjoyed this blogging thing so much, but that so many people have told me how much they enjoy my writing. I just expected you to enjoy the photos and the recipes. So again: thank you!
No epic story today, just gratitude. But don’t worry, you are always on my mind!
So I’ll just quickly talk about this creation. I was craving some comfort food. As usual. I had the beef thawing and had been thinking about a Thai curry, when suddenly chicken pot pie was in my head. Yeah! That could work! I Googled some Paleo pastries and Elana’s jumped out at me. It worked well, but without having an assistant, making it look elegant was a fail. Taste and texture was a win though!
Oh, and check out that sexy new KitchenAid food processor!
Beef Thai Pie
Fun to say, great to eat!
- 3–4 lbs stew beef
- 1–2 tsp ginger (minced)
- 2–3 cloves garlic (minced)
- 1/2 large onion (chopped)
- 2–4 chilies (finely diced)
- 2–4 Kaffir lime leaves
- 180 ml can tomatoes (crushed)
- 1 can coconut milk
- 2 Tbsp red Thai curry paste
- 1/2 cup fresh parsley (finely chopped)
- 2 avocados (cubed)
- 1 1/2 Tbsp lime juice
- 5 Tbsp ghee
- 3–5 tsp arrowroot powder
- salt to taste
- 1/2 cup cashews
- 2 cups almond flour
- 1/4 tsp salt
- 2 Tbsp ghee
- 1 egg
- Heat half of the ghee in a frying pan over medium-high heat, and the other half in a large pot over medium heat.
- Preheat oven to 450 F.
- Saute onions and chilies in pot.
- Brown beef in frying pan (will probably need to cook these in batches).
- Add beef to pot and turn heat down to low-medium.
- Add ginger, garlic, lime leaves (note that sometimes I will just add these like a Bay leaf, and other times I’ll dice them up and mix them into the food. Today I decided to just Bay-leaf-it), lime juice, tomatoes, and coconut milk.
- Mix in curry paste.
- Simmer until beef is desired doneness.
- Add arrowroot to thicken sauce and stir in thoroughly.
- Stir in parsley and avocados.
- Add salt and cashews.
- Pour mixture into large baking dish or roasting pan.
- In a food processor, pulse almond flour and salt together.
- Add remaining ingredients and pulse until a doughy ball forms.
- Place between two sheets of parchment paper and role out to size of baking dish/roasting pan.
- Cover curry mixture as well as you can. Bake until crust is crispy and brown (10-15 minutes).
- Remove and serve.
Try adding chopped broccoli as an option.
Tip: Hot peppers freeze well, so if like me you have a hard time finding Thai green chili peppers year-round just toss them in the freezer in a zip-lock bag. They can sometimes loose some of their heat, so just use an extra couple as needed. Another advantage to this is that dicing them is even easier when they’re still frozen.
Ahhhh. So you are amenable to receiving a Ghost Pepper (Bhut Jolokia) or two if my plant produces? Good to know. 🙂
Linky so is that you can plan what to do with them.
Every year I add a few oddballs to the Garden.
Ginger, Turmeric, Orach, Mama’s Black Bean, Sweet Potatoes and this Hot Pepper are this year’s
Kale, Okra, Purple Tomatillos, Kohlrabi and Quince were last year’s.
Most common comment on the Garden Tour? Waz’zat?
Heck yeah! If for no other reason than to say that I’ve had a ghost pepper…
Ruth Parsad says
Is that your food processor? What if you don’t have a big enough food processor to make the crust? Good enough to just mix it in a bowl?
Yeah that should be fine, just more work of course. But you’re just incorporating a workout into it as well, right? Win win!