Wait, what, another recipe post?
Yup I’ve been on the roll! Remember I was talking about how hot the weather recently? So in order to keep me sane, I’ve also been using my slow cooker. A slow cooker is very handy to have, especially if you need to do batch cooking and you don’t have time to baby sit.
This recipe is adapted from Nom Nom Paleo’s Thai Curry Chicken. I’ve tried her way before and it was great and yummy. However I needed to baby sit the chicken in front of the stove until it’s done. By the time I was done cooking, I was pretty much drenched in sweat!
So I decided to use my handy dandy slow cooker to make it.
Another adaptation I did was I didn’t use any fructose based sweetener (apple juice, honey or any fruit juice). I used Erythritol but I think by utilizing the grated chayote, carrots and onions, the dish has enough sweetness already. Another option you could do is use yam or any winter squash such as banana nut squash or even kabocha like Michelle’s (Nom Nom Paleo) original recipe.
Thai Red Curry Beef
|Prep time||15 minutes|
|Cook time||4 hours, 30 minutes|
|Total time||4 hours, 45 minutes|
|Dietary||Dairy Free, Gluten Free, Paleo|
|Meal type||Lunch, Main Dish|
|Website||Nom Nom Paleo|
- 2.3lb beef top round roast
- 3 tablespoons coconut butter (coconut manna) (I measured as 50gram to be more accurate)
- 1 cup hot water
- 6oz carrot (cut into small pieces)
- 8oz chayote (grated)
- 1 tablespoon Aroy-D Red Thai Curry Paste
- 1/2 teaspoon salt
- 1 tablespoon Red Boat Fish Sauce
- 1 tablespoon sweetener of your choice (I used Eryhtritol or you can use some sweet potatoes to balance the salty/spicy flavor.)
- 1-2 piece bay leaves
For Serving size: 8
Approximate macros for 1 serving
Net Carbs: 3gr