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Keto Beef Curry
This Keto Beef Curry is a delicious Thai recipe that is absolutely loaded with flavor. It’s creamy, mildly spicy with tender pieces of beef.
Cook Time
50
minutes
mins
0
minutes
mins
Total Time
50
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Thai
Servings:
6
servings
Calories:
509
kcal
Author:
Matt Dobson
Ingredients
2
tablespoons
Coconut Oil
3
Kaffir Lime Leaves
thinly shredded
2
pounds
Beef Chuck
diced 1in thick
16
ounces
Coconut Milk
1
tablespoon
Sukrin Gold
2
tablespoons
Fish Sauce
Salt
to taste
¼
cup
Peanuts
crushed, to serve
Panang Paste
2
cloves
Garlic
½
small
Onion
diced
2
Scallions
roughly chopped
1/2-
inch
Galangal
chopped
1
Lemongrass Stalk
white part only, cut into 1in lengths
1-2
Bird's Eye Chili
1
tablespoon
Cilantro
stems only
1
teaspoon
Coriander
ground
1
teaspoon
Cumin
ground
1
teaspoon
Shrimp Paste
½
teaspoon
Salt
US Customary
-
Metric
Instructions
Place all the paste ingredients into a food processor and blend to a paste. You can add 1 tablespoon of water if it needs some help to blend.
Add the coconut oil to a wok or saucepan and place over high heat.
Saute the kaffir lime leaves for 1-2 minutes, until fragrant, then add the panang paste.
Cook out for 5-7 minutes, then add the beef and mix well.
Once the beef has browned, add the remaining ingredients and reduce the heat to low, partially cover and simmer for 30-45 minutes.
Once the beef is tender and the sauce has split from the oil and thickened, taste and adjust the seasoning.
Serve topped with the peanuts and with a side of Keto Cauliflower Rice.
Nutrition
Serving:
200
g
|
Calories:
509
kcal
|
Carbohydrates:
5
g
|
Protein:
33
g
|
Fat:
41
g
|
Saturated Fat:
26
g
|
Cholesterol:
114
mg
|
Sodium:
855
mg
|
Potassium:
764
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
60
IU
|
Vitamin C:
3.5
mg
|
Calcium:
59
mg
|
Iron:
6.2
mg