The first recipe posted required no adaptation except for what was available in my pantry/refrigerator/grocery store. How primal! This one, though, had to be adapted to avoid one very unprimal ingredient: black bean paste. Frankly, it's got fuller flavor in the original but I haven't figured out how to do a primal version of something that contains black beans, soy, wheat, and sugar
Fish sauce, btw, contains only anchovies, salt, and water.
This curry is another favorite--it's not as spicy as most curries (in the original cookbook, it's called an "aromatic" curry). One serving (also according to the book) would have roughly 50 g of protein and 8 g of carbs, so take that into account. I'm not sure how much that changes by taking out the bean paste, but I doubt by much. On the other hand, they're really big servings, so if that's going to top you out for your protein for the day, cut the serving in half and add more veggies. It's really good with broccoli, too.
3 T fat
@2 lbs beef, cut into strips (I've made this with stew meat--just cut the chunks into thinner chunks)
1 medium onion, coarsely chopped (use red onion if you like adding color to your food)
2 cloves garlic, minced
1 small fresh serrano chili, chopped (do try to get the seeds out for this one)
2 tsp chopped lemongrass-in-a-tube (or chop up a fresh stalk; don't use dried lemongrass--you'll never get the grass out of your teeth! I use the lemongrass in a tube because it's what's available at my grocery and I almost never plan to make this in advance)
2 star anise pods
1 cinnamon stick (@3 or 4")
4 cardamom pods
1 lb green beans, cut into 1 1/2 - 2 inch pieces (if you use frozen ones, which I often do, steam them until just warm and bright green, drain thoroughly)
3 T fish sauce
1/2 cup chopped cilantro
1/2 cup toasted almond slices (note, I've also made this with pine nuts when I'm out of sliced almonds. To toast, heat a skillet over medium heat, pour in the nuts and toast, stirring, until nuts start to brown. It'll sneak up on you, so you do have to stand guard.)
Heat 1/2 the fat in a large saucepot or large, deep skillet. Brown the beef, and remove (you'll probably need two batches). Heat remaining fat, add onion. Cook, stirring occasionally, until soft. Add spices, chili, and fish sauce. Stir to thoroughly mix in the garlic, chili, and lemongrass, then add beans. Cook until beans are tender. Discard anise, cinnamon and cardamom. Return beef to pot and stir thoroughly. Cook another five minutes or so until heated through.
Garnish with chopped cilantro and toasted almonds.