Using high quality steak lets this stew come together in under 30 minutes. Primal families can eat it as is, WP families can serve over fragrant white rice or soaked brown basmati. We paired it with a Chardonnay ('06 JP Chenet).
1lb organic beef sirloin steak
3 tbsp green curry paste
2 tbsp minced fresh organic ginger
4 cloves minced fresh organic garlic
Slice steaks thinly into strips, toss with curry paste, ginger & garlic. Let the meat marinate while you prepare the rest of the ingredients.
2 tbsp bacon fat
1 large organic onion, diced
1 lb organic sweet potatoes, scrubbed & sliced
1 lb organic carrots, scrubbed & sliced
1 cup organic chicken stock
1 can organic coconut milk
Heat bacon fat in a large Dutch oven. Sauté onion until translucent. Add beef mixture & stir fry until brown. Stir in veggies, stock & coconut milk & bring to a simmer. Cover & cook for 15 minutes, until vegetables are tender.
Meanwhile, wash & rough chop
1 bunch organic spinach
1 bunch organic cilantro
Add greens to Dutch oven & simmer for 1 minute...then it's ready to serve!