AIP Friendly Coconut Beef Curry
Rich, slow-simmered beef curry is exactly the kind of deeply satisfying comfort food that can feel off-limits when you're navigating a strict elimination protocol — but this one is built entirely from compliant ingredients without sacrificing an ounce of flavor. Chunks of beef chuck are seared until deeply browned, then braised low and slow in full-fat coconut milk and bone broth until the collagen breaks down and the meat becomes genuinely fork-tender. Turmeric, Ceylon cinnamon, fresh ginger, and garlic do the heavy lifting in the spice department, delivering that warm, aromatic depth you'd expect from a great curry — all without nightshades, grains, or seed-based spices. Coconut aminos and a splash of apple cider vinegar add a subtle savory brightness that rounds out the broth beautifully. Carrots and zucchini go in toward the end so they stay tender without turning to mush, giving you a hearty, vegetable-loaded bowl that feels complete. A squeeze of lime and fresh cilantro at the table are optional but genuinely worth it. This makes four generous servings, and the leftovers taste even better the next day once the flavors have had time to settle in.
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Learn more →Ingredients
4 servings
For the curry
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 1 tsp salt, plus more to taste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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