Spicy Curry

November 25, 2019

Spicy Curry

🍁 Willing colder weather to come with some Spicy Curry!
Ever wonder if your taste buds are working for you or against you? Bacteria has a mind of its own and has powerful means to get what it needs to survive—both good and not so good. It’s important to encourage the good guys and starve out the ones that cause us harm—words to live by, amiright?! What cravings are you having this time of year? Do you know if they’re working for you or against you? Knowing your body’s response to food and environment is liberating both physically and mentally. It’s a work in progress but so worth the investment. There isn’t another you nor will there ever be. 
Recipe adapted from A Little Taste of Thailand, by Oi Cheepchaiisara
•2 Tbsp EVOO
•2 Tbsp dry curry •1 medium yellow onion, sliced thin
•2 cloves garlic, sliced thin
•1.5lbs beef flap steak, sliced thin
•3/4 C Pure coconut milk, no gums
•1 Tbsp fish sauce
•1 Tbsp Honey
•salt and pepper to taste 
Heat oil in a sauce pan or dutch oven and stir fry paste over medium heat until fragrant. Add sliced onion and sliced garlic and sauté for 5 minutes. 
And beef and cook for five minutes or until cooked through. Add coconut milk, fish sauce and honey and reduce to low heat to simmer.
Add green beans and quartered tomatoes and simmer for five minutes. 
Season with salt and pepper to taste. 
Serve with cauliflower rice or simply on its own.

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