Thai Red Beef Curry with Green Beans
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 1 Tbsp coconut oil
  • 2 lbs charcoal steak, cut into 1-inch cubes
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 onion, halved and sliced
  • 3 cloves garlic, minced
  • 1 (14 oz) can coconut milk
  • 3 Tbsp red curry paste*
  • 2 tsp fish sauce*
  • 1 lb French-cut green beans
  1. Heat the coconut oil in a large skillet over medium-high heat. Season the beef with salt and pepper and add to hot skillet. Cook until browned on all sides, about 5-6 minutes; transfer to a slow cooker, reserving any fat in the skillet and return to heat.
  2. To the skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the coconut milk and curry paste; whisking well. Transfer coconut mixture to the crock pot.
  3. Cook on low for 7-8 hours or on high for 3½ to 3 hours. Add the green beans and stir. Allow to cook for 30 minutes (on low), or until crisp-tender, before serving.
*check ingredient to ensure Whole30 approved, if desired. Red Boat fish sauce is Whole30 compliant.

Recipe from Whole30 Cookbook
Nutrition Information
Serving size: about 2 cups Calories: 431 Fat: 21.4 Carbohydrates: 11.4 Sugar: 5.6 Sodium: 937 Fiber: 2.8 Protein: 43.4 Cholesterol: 109
Recipe by Prevention RD at