Thai Curry with Beef Brisket - Dinner Version
8
Servings
14
Ingredients
19
Comments
This Paleo comfort food is like a fusion of old fashioned roast and thai curry. Delicious!
8
Servings
14
Ingredients
19
Comments
Ingredients
- 1 tablespoon Coconut Oil
- 2 tablespoons Yellow Curry Paste
- 1 ½ cups Coconut Milk, Canned
- 2 tablespoons Coconut Aminos
- 1 tablespoon Fish Sauce, Gluten Free
- 2 tablespoons Apple Juice
- 2 cups peel and chunk Sweet Potato
- 1 ¼ cups dice Onion
- ½ pounds Carrot, Baby
- ⅛ teaspoons Salt #1
- ⅛ teaspoons Black Pepper #1
- 3 pounds pounds of Beef Brisket, cut into 1.5 inch chunks
- ⅛ teaspoons Salt #2
- ⅛ teaspoons Black Pepper #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In saucepan, melt coconut oil.
- 3737619 Upgrade to a paid membership 44499 to unlock all instructions 93708
- 3183785 Upgrade to a paid membership 75722 to unlock all instructions 52550
- 4254843 Upgrade to a paid membership 58452 to unlock all instructions 54709
- 3375497 Upgrade to a paid membership 34200 to unlock all instructions 71023
- 9792198 Upgrade to a paid membership 46785 to unlock all instructions 7356
- 7551776 Upgrade to a paid membership 27198 to unlock all instructions 83990
- 6777453 Upgrade to a paid membership 26623 to unlock all instructions 68786
- 6698891 Upgrade to a paid membership 19355 to unlock all instructions 56549
- 3323787 Upgrade to a paid membership 91806 to unlock all instructions 79285
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 115287 Upgrade to a paid membership 17749 to unlock all instructions 79462
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 #1 and pepper #1.
- Season meat cubes with salt #2 and pepper #2.
- Place vegetables on bottom of crockpot. Put meat on top of vegetables.
- Pour sauce over meat.
- Cover and cook on low for 8-10 hours.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 6 oz brisket & 1/2 cup veggies Amount Per Serving
- Calories
- 560
- Total Fat
- 43g
- Saturated Fat
- 22g
- Trans Fat
- 0g
- Cholesterol
- 116mg
- Sodium
- 548mg
- Total Carbohydrates
- 9g
- Fiber
- 1g
- Sugar
- 4g
- Protein
- 33g
- WW Freestyle
- 20
19 Comments
Join the discussionDo 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!
Nikki you could use soy sauce for the coconut aminos and you could probably skip the fish sauce and it’ll still be delicious 🙂
I noticed that the recipe lists apple juice, whereas the directions list apple sauce. Can you confirm which is correct? thanks!
It’s apple juice, Catherine. Fixed! Thanks!
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
Absolutely, Emily!
I know it gives freezing directions, but have you ever personally tried this after it was frozen? I only ask because some recipes don’t do well with frozen potatoes in the crock so I am just curious if you recommend it!
All of our recipes and menus go through a test cook process before we release them to the pubic. I don’t see anything that states that this doesn’t freeze well. My rule of thumb for potatoes is to make sure they are entirely covered in liquid when they are put into the freezer.
The recipe says to freeze the sauce and raw sweet potatoes separately, so wouldn’t that still leave you with a potential for sweet potatoes with bad texture when cooked?
Amy, we have changed the directions in the recipe. Thank you for pointing this out to us!
these directions are not very clear. I’m doing my best to figure it out.
what’s pepper #1 and #2 .. When do you use the quart freezer bags, it’s not indicated .
“Place meat cubes into another third of indicated number of gallon freezer bag. ” so this means to use two 1 gallon freezer bags to distribute the meat.
“Place sweet potatoes on the bottom of 1/3 gallon freezer bags, then add in onions and baby carrots.” I originally thought this meant to use 1/3 of the ONE bag to put the sweet potatoes. Now instead, i think it means to use 1/3 of the 6 bags, so only 2 bags. 2 – one gallon bags for meat and 2-one gallon bags for vegetables. The other 2 bags are for a combination of meat and vegetable bags. The recipe doesn’t designate what the quart bags are for.
Ryan, you’re right. These directions were not clear–thank you for pointing it out to us! We have fixed it today, and the changes should update within 24 hours. The important part is that the sweet potatoes are submersed in liquid.
If you put all your recipes through tests before publishing, why all the corrections after the fact?
Everything is done by hand and well, we’re not perfect 🙂 If you ever have specific questions we’re available to chat in the bottom right-hand corner of our site.
Is there a modification for the instant pot/InstaPot pressure cooker?
Thanks!!!
Hi Andrea! We actually have an Instant Pot version of this recipe. Enjoy!