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Ingredients
  • 2 to 2 ½ pounds pastured chuck steak, cubed
  • 2 tablespoons Thai red curry paste with no added preservatives or sugar
  • ¼ cup beef bone broth ( try this recipe), warmed
  • 1 teaspoon turmeric powder
  • One 14-ounce can coconut cream (not coconut milk; BPA-free)
  • 1 fresh kaffir lime leaf (or zest and juice from ½ lime)
  • ¾ tsp salt (if curry paste is salt-free)
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