Thai Curry with Beef Brisket - Lunch Version
8
Servings
14
Ingredients
0
Comments
This Paleo comfort food is like a fusion of old fashioned roast and thai curry. Delicious!
8
Servings
14
Ingredients
0
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
- ⅛ teaspoons Salt #1
- ⅛ teaspoons Black Pepper #1
- 2 cups peel and chunk Sweet Potato
- 1 ¼ cups dice Onion
- ½ pounds Carrot, Baby
- 3 pounds pounds of Beef Brisket, chunks
- ⅛ teaspoons Salt #2
- ⅛ teaspoons Black Pepper #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
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.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
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
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Make It Now Cooking Directions
Slow 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, apple juice, salt #1 and pepper #1, stirring to combine.
- Remove from heat.
- Combine sweet potatoes, onions and baby carrots together.
- 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.