There are few things more comforting than a warm bowl of delicious curry. The coconut milk is rich and satisfying and the blend of spice is deep and flavorful. The skirt steak is the perfect complement to the masaman flavor–and the onions and spinach give it some additional substance. This Paleo version is served with cauliflower rice, which is perfect for soaking up every last bit of the sauce.
Beef Masaman Curry
- 1 1/2 lbs Skirt Steak (cut into 1 1/2 inch cubes)
- 1 tbsp Coconut oil
- 1/2 Onion (finely chopped)
- 3 tbsp Masaman curry paste
- 1 can Coconut milk
- 2 cups Spinach
- 2 tbsp Cilantro (chopped)
- 1 head Cauliflower
- Salt (to taste)
Cut the cauliflower into florets. Place the florets in a food processor and pulse until it takes on a rice like texture. Transfer to a microwave bowl and microwave on high for 3 to 4 minutes, until cooked through. Remove from the microwave and set aside.
Heat the coconut oil in a skillet over medium heat. Add the beef and brown, about 2 to 3 minutes per side. Remove from the pan and set aside.
Add the onion to the pan and sauté until translucent, about 5 to 7 minutes.
Add the curry paste to the pan and sauté for 1 to 2 minutes, until fragrant.
Stir in the coconut milk. Add the beef back to the pan. Add the spinach.
Cover and reduce heat to a simmer. Simmer for 20 minutes.
Add the fresh cilantro and season with salt to taste.
Serve the masaman curry over the cauliflower rice and enjoy!
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