My stepmother has been eating gluten-free for the past ten months, and reports a real turnaround in the way she feels. Meanwhile, my best friend was recently diagnosed with a medical condition that may be treatable with a gluten-free diet, so she’s also eating that way. And, though no one told me when I was diagnosed six and a half years ago, apparently gluten-free is the way to go for those of us suffering from Hashimoto’s Disease (the auto-immune form of hypothyroidism, suffered by about one in every thousand people, mostly women). So I’ve been trying to cut back lately, too. Not because it’s a trend, but because I want to achieve optimum health.
I don’t know about you, but I tend to crave bright, fresh flavors in the summer: lemon, lime, pistachio, berries, gelato, sorbet, and fresh herbs from the garden. And we’ve been on a real cilantro and lime kick at our house. So I decided to try my hand at a Thai-inspired green curry. Since I had a whole pound of fresh ground beef from Wheatsville on hand, that’s what I made, and the result was luxurious.
This one’s actually pretty darn easy; so if you like the flavors like I do, and you’ve never tried to make a curry at home, this is a great place to start. Using coconut oil and coconut milk infuses this dish with that unmistakeble, creamy flavor, and blending in practically a whole armful of fresh cilantro results in a refreshing and aromatic curry.
If you like these flavors, you might also try my popular Chicken Enchiladas with Sour Cream and Cilantro Sauce. And check back next week for another lime-doused, cilantro-sprinkled meal for summer. August may well prove to be the Month of Green.
The meat and veg
1 heaping Tbsp coconut oil
1 medium green bell pepper, chopped
1/2 yellow onion, chopped
1 medium head of broccoli, washed and chopped
1 medium head of cauliflower, washed and chopped
1 cup cremini mushrooms, thickly sliced
1 lb. ground beef
fresh chopped cilantro for garnish, to taste
For the curry
~2 cups of cilantro, washed and chopped
12 oz. coconut milk (one standard can)
1 tsp curry powder
1 tsp green Thai curry paste
1 tsp garlic powder
1 tsp salt
~2 Tbsp fresh lime juice
lime wedges for garnish
1. In a large skillet, melt coconut oil over medium heat. Add bell pepper and onion and sauté for about five minutes, until onion is translucent and fragrant. Add broccoli and cauliflower (you can used frozen veggies, but thaw them first). Cook for another ten minutes, stirring frequently. Add mushrooms and cook for about two minutes, just until they begin to soften.
2. Add beef, breaking it up with your spatula. Stir thoroughly and allow to cook for about ten minutes, turning the meat and veggies over a couple of times.
3. Meanwhile, add all the curry ingredients to a blender and liquefy. Taste the curry, and adjust seasonings to suit. Set aside.
4. Once beef is cooked through, pour curry into skillet and mix well. Reduce heat to low, and allow to warm thoroughly (about ten minutes), stirring occasionally.
5. Spoon out mixture into bowls and serve topped with fresh cilantro and lime wedges. Squeeze the lime juice over the bowl before digging in!