Beef Curry Soup with Coconut Milk Low-Carb Recipe | Keto Vale

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Keto Curry Soup with Beef and Coconut Milk

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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?

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Beef curry with coconut milk recipe
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5 from 2 votes

Beef Curry With Coconut Milk

Course Dinner, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Team


  • 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 medium onion diced
  • 1 tsp ghee can be substituted with coconut oil or another cooking oil
  • ½ tsp salt
  • 600 ml water


  • Cut the beef in small pieces and put it in the boiling water. Add the salt. Let it cook for 20 minutes.
    cut beef and ingredients
  • 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.
    Frying dock mushrooms
  • 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.
    Add the coconut milk
  • Pour the coconut milk and curry mixture into the boiling water with the beef and boil for 10 more minutes.
  • Enjoy!
    Beef curry with coconut milk recipe


Macros (per serving):
Calories: 346 kcal – Fat: 25.72 g – Net carbs: 3.87 g (total carbs: 5.67 g, fiber: 1.8 g) – Protein: 22.28 g
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.


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kb2 Team

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