Curry paste is very keto-friendly, so we’re excited to share with you our recipe for a curry soup with beef and coconut milk. The carb content of the curry paste would depend on the brand, so make sure to check the label, but it should be low in general, and you’ll be using a relatively small amount of paste.
Coconut milk has many health benefits, such as, among others, lowering your blood pressure and helping prevent joint inflammation. Besides, it’s extremely tasty, right?
We have used Thai green curry paste, but feel free to experiment (or simply to use your favorite curry paste). It’s important to fry the curry paste for a couple of minutes, so that the full complexity of its taste and aroma can develop.
Instead of dock, you can use spinach or other leafy greens, or just skip it altogether and substitute it with another vegetable, such as carrot.
Ghee (which is just clarified butter and can usually be bought in Indian stores) can be replaced by coconut oil, or by another type of cooking oil.
Let’s Ketofy It!
After chopping the beef to small bits, toss the pieces in boiling water. Salt to taste and leave to cook for around 20 minutes.
Meanwhile, sauté the minced onion in the melted ghee. Leave onions in the saucepan to cook for 3-4 minutes.
Sliver the mushroom and the dock into slices. Throw them into the saucepan to fry as well.
Put 2 tablespoon of the curry paste in the dock mixture. Stir to combine the ingredients with the paste. Cook for another 3-4 minutes. Mix well from time to time.
Pour the coconut milk into the saucepan. Allow the mix to simmer for 5 minutes.
Transfer all of the contents of the saucepan into the boiling water with beef. Bring to a boil for 10 minutes. Serve in a bowl and enjoy.
Related:
- Easy Chicken Curry With Coconut Milk
- Keto Beef Spinach and Shirataki Noodles Stir Fry
- Keto Mongolian Beef
Beef Curry Soup with Coconut Milk
Ingredients
- 200 ml coconut milk
- 300 g beef cut into small pieces
- 100 g dock cut into pieces (can be substituted with spinach)
- 150 g button mushrooms cut into pieces
- 2 tbsp curry paste green or red curry
- ½ onion medium, diced
- 1 tsp ghee or coconut oil
- ½ tsp salt
- 600 ml water
Instructions
- Cut the beef in small pieces and put it in the boiling water. Add the salt. Let it cook for 20 minutes.
- In the meantime, melt the ghee in a saucepan, and fry the diced onion in it for 3-4 minutes.
- Cut the dock and the mushrooms into pieces and put both to fry with the onion.
- Add 2 tablespoons of curry paste to the onion, dock and mushrooms and stir well. Fry for 3-4 minutes by stirring occasionally.
- Add the coconut milk to the onion, dock, mushrooms and curry paste and let simmer for 5 more minutes.
- Pour the coconut milk and curry mixture into the boiling water with the beef and boil for 10 more minutes. Enjoy!
