Indonesian Beef Curry

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The family that I cook for has two little girls whose favorite food is Indonesian goat curry – pretty great for five and eight year olds! They have a local restaurant that they go to frequently to get their fix, but one day I decided to surprise them and cook it for them at home, using beef from their CSA instead. After making some substitutions, I settled on this recipe that is suitable for the autoimmune protocol. The recipe is slightly sweet from all of the coconut and onion, but still packing a curry punch (without the nightshades!). If you have been a little bored on the autoimmune protocol and would like to try some new flavors, this one is for you!

indocurry
Indonesian Beef Curry
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
Instructions
  1. Toast the coconut flakes gently in a skillet over low heat, stirring until lightly browned and fragrant. Transfer to a food processor with the onion, the cilantro stalks, garlic, ginger, and lime zest and process until a thick paste forms.
  2. Heat the one tablespoon of the coconut oil in the bottom of a heavy-bottomed pot and add the coconut mixture. Cook 5-10 minutes, until mixture is sticky.
  3. Add the kaffir lime leaves, cinnamon stick, turmeric, sea salt, coconut concentrate, bone broth and stew meat. Cook covered at a bare simmer for 1½-2 hours, until beef is very tender.
  4. While the beef is cooking saute the cauliflower "rice" in the remaining coconut oil until cooked, about 10 minutes. When the curry is finished, stir through the cilantro leaves, lime, and coconut aminos. Serve on top of cauliflower "rice".

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

15 comments

  • Kristen K says

    Looks awesome! Thank you so much. I made 12 qts bone broth so I love how you incorporate it into your autoimmune recipes. The sweet pot/carrot/bison soup I made off your recipe was To.Die.For (but I’m trying not to die despite this autoimmune business!!). Thank you soooo much.

  • Darcie says

    So what are your thoughts on goat, in terms of taste? I have a great local butcher who stocks it, so I could try it if I was feeling brave… Thanks, and congrats on the book!

    • Lily says

      Just wanted to second Darcie’s question because I got some bone in goat stew meat that I’d love to try this recipe with, but wasn’t sure if I needed to change anything. Thanks!

      • autoimmunepaleo says

        I would definitely use goat! The recipe that I adapted it from calls for goat, I think it will just be more authentic. I haven’t had a chance to try goat myself, so do let me know if it turns out particularly delicious and I will have to hunt some down!

  • Janet says

    I made a variation of this recipe for dinner and it was stunning. I only had grass fed ground beef in the house, so I made up some meatballs using this technique from Japanese cooking here…http://www.bonappetit.com/recipes/2013/01/gluten-free-chicken-meatblls-with-braised-lemon-and-kale. I added some turmeric and ground ginger to the beef. I made MIckey’s sauce, which had so much depth. I just added a bit more liquid, ,more coconut milk and chicken broth ( all I had)’ because I wanted to braise the meatballs to soften them a bit. I cooked it about 1/2 hr, and towards the end I added kale and cauliflower, picked fresh from the garden. I am sitting pretty happy at the moment. Thanks for posting this recipe!!

    • Mickey says

      Janet, that sounds amazing! I love that you took my recipe and used what you had to come up with something of your own. That is always my goal, to give people a jumping off point to create dishes with what they have got or according to their preferences. I will have to try it your way sometime soon!

  • Brandilynn says

    I just made this tonight and yum!! My place locally has not had lime leaves in forever, so I just used a whole lime squeeze. It turned out lovely. I also, used up the last of my caulirice (I usually make a monster batch and freeze in 1/2 cup servs) and did not have time to day to make any, but flash sauteed up a bunch of angel hair cut slaw cabbage and used that as my soaker/under material. I expect my beloved (the self proclaimed pickiest eater in the world) to come in from mowing and love this.

    I will probably make up a monster batch of the sauce because I tend to, for my breakfast and lunch, eat meat with some sort of sauce (used to be green salsa and cheese, but well, they are out for a bit :} ) but this may be a good sauce for my simple meals! If you can think of any other sauces of yours I can make in monster batches and point me towards them, I would be ever so grateful. Now I am just chugging through the cookbook! :} Thanks!

    Thanks Mickey!!

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  • gayle says

    thanks for this recipe!
    made it every sunday for the past 5 weeks now.

  • Wendy says

    Are these fresh lime leaves? I can’t seem to find them, so I was looking to order some. They are dried, like bay leaves; is this going to work?

    • Mickey says

      Wendy,
      I used fresh ones, but if you order the dried ones they should work fine. Hope it helps!

      Mickey

  • Gretchen Nemechek says

    This recipe looks great and I can’t wait to try it! Question, do you think it could be finished in the Slow Cooker? If so, can you advise of max time? I assume temp should be low…

    Thanks!

    • Mickey Trescott says

      Hi Gretchen!
      I do think you could make this in a slow cooker, but since I’ve never made it before I don’t have a good time to recommend. Maybe start with 6-8 hours and then check to see if it has broken down enough?

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