“My doctor told me to stop having intimate dinners for four. Unless there are three other people.”
This is one of my favorite quotes, and I decided to follow the good doctor’s advice by having an intimate dinner for four – yep, there were really three other people there!
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Even though I’m a bit of an introvert, I still believe that sharing a meal with good friends is one of the highest forms of enjoyment. And it is SURELY PALEO! Just think about everyone hunting in communities and sharing the kill together after the hunt.
So, what was for dinner?
The main course was this delicious coconut beef curry with a side of sweet potatoes and mango salad. I have to admit I was really worried about the beef curry turning out ok, but it was perfect. Next time I make it, it’ll be another dinner for four with just me, me, me, and more me.
- 1 lb beef round or other boneless cut, cut into 1-inch cubes (I like to use boneless short-ribs)
- 1 medium onion, sliced
- 1 Tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground corinader
- 1 teaspoon ground turmeric
- 1 teaspoon cardamom
- 3/4 cup of coconut cream (the solid part of a can of refrigerated coconut milk)
- 2 carrots, sliced (optional)
- 1 bell pepper, diced (optional)
- 10 button mushrooms, diced (optional)
- 2 Tablespoons fish sauce
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- Salt to taste
- Coconut oil to cook in
- In a saucepan, saute the beef and onions in 1 tablespoon of coconut oil on medium heat for 5-6 minutes until the beef is browned.
- Add the curry powder, coconut cream, carrots, bell peppers, mushrooms, and fish sauce. Bring to the boil, then cover and simmer for 1 hour until the beef is tender.
- Add the chopped basil, garlic, ginger, and salt to taste and simmer for 10 more minutes.