Beef and Sausage Coconut Curry

INGREDIENTS

1 lb pastured pork hot breakfast sausage

1 lb grass fed ground beef

1 bag frozen mixed vegetables

1 can coconut milk

2 teaspoons green curry

2 cloves garlic, minced

1/2 teaspoon garlic chili hot sauce

1 teaspoon sea salt or organic tamari

I used beef and sausage from Ray Family Farms in Bunn and a bag of asparagus stir fry mix from archer farms.

All of the seasonings were purchased at Target or Lowe's foods and all are gluten free. Small amounts of naturally fermented soy are acceptable for most people, but if you are involved in the Paleo detox substitute sea salt for the tamari.

DIRECTIONS

1) Add coconut milk, curry, and hot sauce to a large sauce pan over medium-low heat. Stir to incorporate ingredients.

2) While the coconut milk mixture simmers brown the beef and sausage.

3) Strain out excess fat and add garlic and tamari or sea salt. Cook an additional 2-3 minutes.

4) Add meat to the coconut milk mixture. Cook for 5-10 minutes until thickened, stirring occasionally.

5) Lower heat and add the bag of frozen vegetables. DO NOT STIR!

6) Cook uncovered over low heat for 10 minutes.

7) Increase heat to medium and stir, bringing mixture to a simmer.

8) Remove from heat and serve.