Thai Beef Curry Recipe
Incredibly flavorful Thai beef stew recipe for the Instant Pot. Serve with white rice or cauliflower rice as a low carb option.
INGREDIENTS – Thai Beef Curry
- 2 pounds lean beef stew meat
- 1 teaspoon coconut oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 cup unsalted beef or chicken broth
- 1 tablespoon brown sugar
- 3 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- juice of one lime
- 1/2 cup full fat, unsweetened coconut milk
- 1/2 teaspoon salt
- 2 cups fresh baby spinach
- 1/2 cup fresh basil
DIRECTIONS – Thai Beef Curry
Set Instant Pot to sauté high heat. Add olive oil and brown beef in batches, about 2 minutes per side. Remove browned meat to a plate and keep warm.
Add onion, garlic and jalapeno. Deglaze the pot with liquid released by the vegetables, making sure to scrape up any brown bits stuck to the bottom of the pot. Cook until vegetables are softened, about 5 minutes. Add broth and next ingredients through lime juice, then stir to combine. Return beef to the pot and stir again.
Seal lid and press the meat button and adjust time to 45 minutes. When finished cooking, allow pot to release pressure naturally.
Open lid and add coconut milk, salt and spinach. Stir, then saute on medium heat about 5 minutes or until spinach has wilted.
Serve over white rice and garnish with basil.
NUTRITION INFORMATION – Thai Beef Curry
5SP – serves 8
Calories 202
Total Fat 11.9g
Saturated Fat 5.7g
Cholesterol 34mg
Sodium 830mg
Total Carbohydrate 6.5g
Dietary Fiber 0.9g
Total Sugars 2.9g
Protein 16.5g
Calcium 24mg
Iron 3mg
Potassium 326mg
