Heat 2 tablespoons of coconut oil in a Dutch oven over medium heat. Brown the meat until it is cooked on both sides.
Add the tomato paste, curry paste, fish sauce, lime juice, and salt to the beef and mix thoroughly. Cover the pot and cook on medium heat for 45 minutes.
Add the broccoli and carrots and cook for an additional 10 minutes or until desired tenderness.
In the meantime, in a cast iron skillet, sauté the onions, garlic and ginger with the remaining oil over medium high heat until the onions are clear.
Add the coconut milk and stir until completely mixed.
Pour the coconut milk mixture over the beef and mix well. Garnish with fresh cilantro.
4 tablespoons coconut oil
2 pounds cubed beef chuck
1 medium onion, chopped
4 cloves garlic, minced
2 teaspoons ginger, peeled and minced
1 (13.5-ounce) can coconut milk
1/4 cup Thai red curry paste
2 tablespoons Thai fish sauce
1/3 cup tomato sauce
juice from 1/2 of a lime
2 teaspoons sea salt
2 cups broccoli florets
1 cup baby carrots, halved lengthwise
Total cost of this meal was $15.00. It made 16 servings for a total of .94 cents a servings.