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.