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Paleo Beef Curry

Louise | June 24

“My doctor told me to stop having intimate dinners for four. Unless there are three other people.”

~Orson Welles

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!

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.


Paleo Beef Curry

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Cuisine: Indian


  • 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 coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon cardamom
  • 3/4 cup of coconut milk (the solid part of a can of refrigerated coconut milk)
  • 2 carrots, sliced (optional)
  • 1 bell pepper, diced (optional)
  • 10 button mushrooms, diced (optional)
  • 1 Tablespoon 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


  1. In a saucepan, saute the beef and onions in coconut oil on medium heat for 5-6 minutes until the beef is browned.
  2. Add the spices, coconut milk, carrots, bell peppers, mushrooms, and fish sauce. Bring to the boil, then cover and simmer for 1 hour until the beef is tender.
  3. Add the chopped basil, garlic, ginger, and salt to taste and simmer for 10 more minutes.


All nutritional data are estimated and based on per serving amounts.


  • Serving Size: 1 bowl
  • Calories: 440
  • Sugar: 2 g
  • Fat: 33 g
  • Carbohydrates: 11 g
  • Fiber: 4 g
  • Protein: 25 g


SS - July 10

Just wanted to let you know that I’ve been enjoying your beef curry for lunch this week. It is AH-MAZING!! Thank you so much for this recipe! I think the cardamom and fish sauce really make it special. 🙂

    Louise - July 11

    So glad you like it! I also think the cardamom and the fish sauce make all the difference!

Mike - November 6

I thought it was a darn good recipe … however, in step #2 they tell you to add the mushrooms … however, mushrooms are not included in the ingredients. 1/4 cup of fresh basil is included in the ingredients … however, not included in the steps. I assume they are to garnish the dish? I served over riced garlic cauliflower.

    Louise - November 7

    Thanks Mike – I’ve updated the recipe to correct those typos.

Meagan - November 6

This looks great! Simple, flavorful and not complicated! Yum 🙂

Fiona - March 2

In the instructions you list coconut cream and coconut milk but the ingredients only list coconut cream?

    Louise - March 3

    Apologies Fiona – only the coconut cream should be in the instructions. I’ve edited it now. Thanks 🙂

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