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Thai Curry with Beef Brisket

I had no idea what a Paleo lifestyle meant until I joined Once a Month Mom. Shortly after I became part of the team, our resident Paleo expert, Kelly, came out with a fabulous mini Paleo menu that intrigued me.  I decided I wanted to learn more about it, as it seemed to be something I would like to adapt for myself and my family.  I did a little reading, researching and recipe browsing and came across this recipe I couldn’t wait to make.

I can only think of one other time in my life when I’ve ever made Thai food.  And, I’ve never made anything with brisket.  So, this recipe was pretty new territory for me.  I couldn’t wait to taste it, and the smell while it was cooking was heavenly.  Then I could not wait any more, I took a bite and I was so pleasantly surprised.  This dish was like comfort food to the MAX! It reminded me of old fashioned roast, potatoes and carrots, but the curry added such a nice heat that warmed from the inside out.  Yum!

**Notes: Brisket in my area was quite expensive.  You could substitute it with beef stew meat, boneless short ribs, or even roast. We also served this over rice because I had some in my pantry I needed to get rid of. And I’m aware it’s not “Paleo” but we don’t like to waste food around here.

Thai Curry with Beef Brisket


Heather @ onceamonthmeals.com, adapted from Nom Nom Paleo


  • 3 pounds grass-fed beef brisket (cut into 1.5 inch chunks)
  • 2 medium sweet potatoes, peeled and cut into large chunks
  • 2 small onions, coarely chopped
  • 1/2 pound baby carrots
  • 1 Tablespoon coconut oil
  • 2 Tablespoon yellow curry paste
  • 1 1/2 cups coconut milk
  • 2 Tablespoon coconut aminos
  • 1 Tablespoon fish sauce
  • 2 Tablespoon apple juice
  • salt and pepper to taste


In saucepan, melt coconut oil. Stir in curry paste. Pour in coconut milk and bring to a simmer, stirring constantly. Add coconut aminos, fish sauce and apple juice, stirring to combine. Remove from heat and allow to cool. Combine sweet potatoes, onions and baby carrots together and season with salt and pepper. Season meat cubes with salt and pepper.

Freezing Directions:

Place chopped sweet potatoes. onions and baby carrots in 1 gallon freezer bag. Place meat cubes in separate gallon freezer bag. After sauce cools, place in a quart freezer bag. Place all bags (1 vegetable, 1 meat, and 1 sauce) into a gallon freezer bag. Label and freeze. To serve: Thaw. Place vegetables on bottom of crockpot. Put meat on top of vegetables. Pour sauce over meat. Cover lid and cook on low for 8-10 hours.

Servings: 8


**conversion chart image provided by Erik Spiekermann

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6 Responses to “Thai Curry with Beef Brisket”

  1. Nikki K. says:

    Do you have any substitutions for coconut aminos and fish sauce? I don’t have either of these, and not really sure what they are….I don’t want to have to buy smething I’m not going to use..? thanks!

    • Kelly says:

      Nikki you could use soy sauce for the coconut aminos and you could probably skip the fish sauce and it’ll still be delicious :)

  2. Catherine says:

    I noticed that the recipe lists apple juice, whereas the directions list apple sauce. Can you confirm which is correct? thanks!

  3. Emily says:

    Can I substitute red or green curry paste for the yellow? I can’t find yellow at my grocery store and I have red in my refrigerator from a meal earlier this week! Thanks

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