THAI-STYLE BEEF CURRY SKILLET DINNER
2 pounds ground beef
1 small onion, chopped (2 1/2 ounces)
1/2 teaspoon xanthan gum
1 tablespoon red Thai curry paste
1/2 cup coconut milk
1 pound zucchini, sliced (about 13 ounces after trimming)
Salt, to taste
2 tablespoons cilantro, chopped
In a large skillet or wok, brown the meat with the onion; drain the grease. Sprinkle the xanthan gum over the meat and quickly mix in well. Blend the curry paste with the coconut milk then add to the skillet. Add the zucchini and bring to a simmer; simmer until the zucchini tender. Season to taste with salt then stir in the cilantro.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 308 Calories; 21g Fat; 25g Protein; 4g Carbohydrate; 1.5g Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 231 Calories; 15g Fat; 19g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Although this has a nice flavor, I think it's a little boring. Later I doctored it up a bit by mixing in a double batch of Easy Peanut Sauce, which made it delicious and saucy. The photo shows the dish before I added the peanut sauce. Click the photo to see a close-up. Here are the adjusted counts with the added peanut sauce:
Per 1/6 Recipe: 395 Calories; 28g Fat; 29g Protein; 7g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs
Per 1/8 Recipe: 296 Calories; 21g Fat; 21g Protein; 5.5g Carbohydrate; 1.5g Dietary Fiber; 4g Net Carbs
