Thai Red Curry

INGREDIENTS

1 tbsp coconut oil

1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)

2 cloves garlic, pressed or minced

3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)

2-3 Tbsp. red curry paste

2 1/2 lb lean beef, chuck or round cut into bite-size pieces

2 cups coconut milk

¼ cup basil leaves

Cooked quinoa or cauliflower rice

1 tbsp cayenne pepper

1 bunch basil

1 bunch parsley

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Add garlic, ginger, mushroom, carrots, cayenne pepper, and sauté, stirring frequently, until vegetables begin to soften, about 5 minutes.

2. Add curry paste to vegetables and cook, stirring to incorporate, for about 1 minute. Add cubed beef, sauté in mixture for another minute.

3. Add coconut milk, bring mixture to a boil. Lower heat and simmer until vegetables are tender and chicken is cooked through, about 10 minutes.

4. Add basil leaves and parsley, reserving a few for a garnish.

5. Serve with cooked quinoa or cauliflower rice