Eating high protein doesn't have to taste like a punishment (looking at you protein powder) nor should it feel like your only option’s dry grilled chicken breast. You can actually enjoy high protein meals, that make you forget you’re trying to be healthy, like this red beef curry. You're gonna need to make a big batch of this!
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Eating well to me means still being able to eat the food I actually want, while staying disciplined. This red beef curry feels like something you're craving on a cold night, the kind of meal you want in sweats on your couch with rice, and it also happens to be hitting your protein for the day. The beef chuck falls apart in the coconut milk sauce, the lemongrass and kefir lime leaf make the dish incredibly fragrant, and at no point does any of it feel like a sacrifice. That's what enjoying high protein actually looks like.
To make it you’ll need this…
Ingredients:
Serves 2
1 lb beef chuck roast
4 slices of ginger
1 lemongrass stalk
1 shallot
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp cumin
5 pieces of kaffir lime leaves
1/4 cup of thai red curry paste
1 can coconut milk
1.5 cups of water
2 tbsp fish sauce
1 tbsp sugar
lime wedges for serving
Instructions:
Cut up shallot, lemongrass, ginger, and add to a hot pan with fennel seeds, coriander, cumin, letting them get charred and toasted
Add to a mortar pestle with diced kaffir lime leaves and grind til everything forms a paste
To a hot pot, drizzle in some oil, then brown the beef on all sides till golden brown
Once beef has been browned, remove from the pot, then add in the coconut milk to deglaze, scraping all the good bits at the bottom
Continue to reduce the coconut milk til very thick, then add in the homemade paste, red curry paste, and mix until well combined
Keep reducing until the coconut milk solids separate from the oil
Fold the beef back in, making sure to toss so everything’s coated with the curry
Pour in the water, making sure there’s enough to just cover everything
Let it simmer for 1 hour until beef is fall apart tender
Season with fish sauce for saltiness and sugar
Serve with a lime wedge to squeeze on top
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