1very large shallot OR 1/2 yellow onion, thinly sliced
1red pepper, thinly sliced
1yellow pepper, thinly sliced
1/2 cupshitake mushrooms, thinly sliced (optional)omit for Candida Diet
2Tbsp.Thai red curry paste
1/2cancoconut milk (unsweetened full fat)
1/2cupbeef broth or vegetable broth
41 inch piece fresh ginger, grated and squeeze out juice(discard pulp)
1Tbsp.fish sauce OR 1/2 tsp. Sea Salt
Zest of 1 lime
1-2cupssnow peas, deveined
Juice of 1 lime, plus 1 lime cut into wedges for serving
Sea salt to taste
Chopped cilantro or basil, for serving
Extra spiciness, add a hot sauce like Sriracha or Tabasco to taste
Serve with shirataki noodles / miracle noodles
Heat a wok or skillet on medium high. When it's hot, add 1 tablespoon of coconut oil and swirl to coat the pan. Add the beef and sear it until browned, turn over and sear the other side until medium rare. Transfer the beef and its juices to a plate to rest. OR grill the beef.
Return the wok/skillet to medium heat and swirl in 1 tablespoon of coconut oil.
Add the shallot and stir-fry for 3 minutes.
Add the bell peppers and stir-fry for 2 minutes.
Stir in the curry paste and heat for 30 seconds.
Stir in the coconut milk, broth, lime zest, ginger juice and fish sauce; and bring the mixture to a boil.
Reduce to a simmer, add snow peas, cover, and cook until the vegetables are tender, about 5 minutes.
Meanwhile, thinly slice the beef against the grain.
Stir lime juice into vegetables, add the beef and heat through to desired doneness.
Serve over shirataki noodles / miracle noodles
Garnish with cilantro or basil and serve with lime wedges.
Note:Thai Kitchen brand red curry paste is gluten free, dairy-free, vegan and its ingredients are Candida Diet friendly.