I didn't use her recipe exactly due to time constraints, so I creatively improvised. I used the most gimmicky tool in my kitchen, my recently acquired Instant Pot (aka magic). Since it was already late afternoon and the original recipe called for a slow cooker, the Instant Pot was the best tool for the job. Here's my Instant Pot spin on the recipe.
3 Tbsp coconut oil
3 pounds beef stew meat
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tsp ginger, peeled & minced
1 can full-fat coconut milk, 13.5 oz
1/3 c tomato paste
1/2 c Thai red curry paste
2 Tbsp fish sauce
2 tsp lime juice
2 tsp sea salt
2 c broccoli florets
2 c carrots, julienned*
1 c jicama, peeled and julienned*
cilantro, to garnish
* Proceed with caution. Julienning anything ought not be hurried. I have two sliced fingers to prove it. The author's estimated 20 minutes of prep for this recipe is false.
1. Chop everything. It will make your life easier.
2. Set Instant Pot to Sauté setting and add 1 Tbsp coconut oil to pot. In two batches, brown the meat on all sides.
3. After browning a batch, use slotted spoon to set the meat aside and empty the pot if liquid accumulates.
4. Add another 1 Tbsp of coconut oil to brown the remaining meat. Repeat step two, to leave you with an empty pot.
5. Heat another 1 Tbsp coconut oil and sauté the onion, garlic, and ginger for 5 minutes.
6. Add the coconut milk and stir, scraping up the browned bits from the bottom of the pot.
7. Stir in tomato paste, curry paste, fish sauce, lime juice, and salt.
8. Add the meat and stir to coat with sauce. Select Meat/Stew setting and set to 22 minutes. (It'll take it's sweet time to pressurize.)
9. Make the cauliflower rice [recipe below].
10. When the timer goes off, quick release and add the broccoli, carrots, and jicama. Stir to coat, and select Manual for 3 minutes.
11. Quick release. Serve over cauli-rice and garnished with cilantro.
1 cauliflower, cut into florets and riced
2 tsp coconut oil
1 Tbsp lime juice
2 tsp honey
1/4 c cilantro, chopped
1/4 c full-fat coconut milk
3/4 tsp sea salt
1. "Rice" the cauliflower using a food processor (if it has a grating attachment) or a box grater.
2. Melt coconut oil in large skillet over medium heat. Add riced cauliflower to pan and sauté for 5 minutes.
3. Add the remaining ingredients and cook for 15 minutes, until liquid is absorbed.