Thai Coconut Beef Skillet

Updated: Apr 6


This one-pan dinner is the perfect thing to whip up after a long day, when you want something quick, but also satisfying and protein-packed. While it might sound a little strange to mix coconut milk and beef, it is delicious - trust us! And the addition of the walnuts gives it an unexpected but welcome crunch.


Serves 3-4

1 Tbs. ghee

1 onion, finely chopped

1/2 red bell pepper, roughly chopped

2 medium carrots, roughly chopped

1 lb lean ground beef

1 c. walnuts, roughly chopped

1 Tbs. coconut aminos (Coconut Secret brand is our favorite)

4 tsp. tomato paste

1/2 tsp dried red pepper flakes

Salt and pepper, to taste

Cayenne pepper, to taste

1 can full-fat coconut milk (favorite brand is Arroy-D or Native Forest)

4 tsp. arrowroot powder dissolved in 2 Tbs. water

2 large handfuls fresh spinach leaves, washed and stemmed


Heat the ghee in a large skillet over medium heat. Add the onions and sauté, stirring often, until translucent, about 7 minutes. Add the bell pepper and carrots and cook for another 4-5 minutes, stirring occasionally. Add the ground beef and cook until lightly browned. Add walnuts, coconut aminos, tomato paste, red pepper flakes, salt, pepper and cayenne. Mix well. Add the coconut milk and arrowroot mixture, and simmer on low heat for 5-7 minutes. Fold in spinach right before serving, allowing to wilt completely. Serve alone or over zucchini noodles, cooked sweet potato or raw spinach. Enjoy!


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