Massaman Curry Recipe – Thai Beef – Low Carb Without The Potatoes

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Massaman Curry Recipe
Massaman Curry Recipe – Thai Beef Homemade & Low Carb

Our Low Carb Beef Massaman Curry recipe is a rich and mild curry, infused with the exotic flavors of Thailand.

A traditional Thai Massaman Curry recipe is loaded with potatoes. But they are not missed in our Massaman Curry recipe with the addition of the lower carbs of radish instead.

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This tasty Thai Beef Massaman Curry recipe makes 8 serves.

Ingredients for This Low Carb Thai Beef Massaman Curry Recipe

Paste:

  • 0.7 ounces of Dried Chili
  • ½ cup of Boiling Water
  • 1 tablespoon of Coriander Seeds
  • 3 teaspoons of Cumin Seeds
  • ½ teaspoon of Cardamom Seeds
  • 5 Cloves
  • 1 0unce (¼ cup) of Peanuts
  • 1 small Onion, roughly chopped
  • 4 cloves of Garlic, roughly chopped

Curry

  • 2 pounds of Chuck Beef, diced
  • 2 tablespoons of Coconut Oil
  • 28 ounces of Coconut Cream
  • 2 Bay Leaves
  • 1 Cinnamon Quill
  • 1 pound of Radishes, cut into evenly sized pieces
  • 2-4 teaspoons of Erythritol
  • 1-2 tablespoons of Fish Sauce
  • Limes, to serve

How to Make Low Carb Thai Beef Massaman Curry

  1. Place the dried chili in a heatproof bowl, add the boiling water and set aside to soak.
  2. Toast the coriander, cumin, cardamom and cloves in a dry frying pan over medium heat. When fragrant, add to your mortar and pestle.
  3. Grind the spices for 2-3 minutes before adding the peanuts. Continue to grind until it is a fine powder.
  4. Drain the chili and place into your food processor, along with the onion and garlic. Blend well, until all the ingredients are finely chopped.
  5. Add the spice mixture and blend until the ingredients resemble a paste. You can add a little water if the food processor is struggling to blend.

Curry

  1. Place a large saucepan over high heat, add the oil and brown the diced beef in batches then set aside.
  2. Once all the meat has been browned, add the paste to the saucepan and saute for 15-20 minutes, until fragrant and cooked through.
  3. Return all the beef to the saucepan and stir through the paste.
  4. Add the coconut cream, bay leaves and cinnamon quill and simmer partially covered for 1 ½ hours, until the beef is very tender.
  5. Add the radishes and simmer for another 10 minutes.
  6. Taste the curry sauce and season with the erythritol and fish sauce to your preference.
  7. Remove from the heat and serve with a side of Coconut Cauliflower Rice.
Massaman Curry Recipe

Massaman Curry Recipe - Thai Beef - Low Carb Without The Potatoes

Our Low Carb Beef Massaman Curry is a rich and mild curry, infused with the exotic flavors of Thailand.
4.75 from 4 votes
Print Pin
Course: Dinner
Cuisine: Thai
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8 serves
Calories: 610kcal
Author: Gerri

Ingredients

Paste

  • 0.7 ounces dried chili
  • 1/2 cup water boiling
  • 1 tablespoon coriander seeds
  • 3 teaspoons cumin seeds
  • 1/2 teaspoon cardamon seeds
  • 5 cloves
  • 1 ounce peanuts
  • 1 small onion roughly chopped
  • 4 cloves garlic roughly chopped

Curry

  • 2 pounds chuck beef diced
  • 2 tablespoons coconut oil
  • 28 ounces coconut cream
  • 2 bay leaves
  • 1 cinnamon quill
  • 1 pound radishes cut into evenly sized pieces
  • 2-4 teaspoon Erythritol
  • 1-2 tablespoons fish sauce
  • limes to serve

Instructions

Paste

  • Place the dried chili in a heatproof bowl, add the boiling water and set aside to soak.
  • Toast the coriander, cumin, cardamom and cloves in a dry frying pan over medium heat. When fragrant, add to your mortar and pestle.
  • Grind the spices for 2-3 minutes before adding the peanuts. Continue to grind until it is a fine powder.
  • Drain the chili and place into your food processor, along with the onion and garlic. Blend well, until all the ingredients are finely chopped.
  • Add the spice mixture and blend until the ingredients resemble a paste. You can add a little water if the food processor is struggling to blend.

Curry

  • Place a large saucepan over high heat, add the oil and brown the diced beef in batches then set aside.
  • Once all the meat has been browned, add the paste to the saucepan and saute for 15-20 minutes, until fragrant and cooked through.
  • Return all the beef to the saucepan and stir through the paste.
  • Add the coconut cream, bay leaves and cinnamon quill and simmer partially covered for 1 ½ hours, until the beef is very tender.
  • Add the radishes and simmer for another 10 minutes.
  • Taste the curry sauce and season with the erythritol and fish sauce to your preference.
  • Remove from the heat and serve with a side of Coconut Cauliflower Rice.

Nutrition

Calories: 610kcal | Carbohydrates: 10g | Protein: 27g | Fat: 53g | Saturated Fat: 39g | Cholesterol: 78mg | Sodium: 300mg | Potassium: 950mg | Fiber: 4g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 13.2mg | Calcium: 69mg | Iron: 5.8mg

To make a larger batch of this Low Carb Beef Massaman Curry Recipe adjust the servings above.

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