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Beef Curry With Coconut Milk
Beef curry with coconut milk recipe
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Dinner, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 30 minutes
Servings
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 medium onion diced
  • 1 tsp ghee can be substituted with coconut oil or another cooking oil
  • ½ tsp salt
  • 600 ml water
Course Dinner, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 30 minutes
Servings
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 medium onion diced
  • 1 tsp ghee can be substituted with coconut oil or another cooking oil
  • ½ tsp salt
  • 600 ml water
Beef curry with coconut milk recipe
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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
  2. In the meantime, melt the ghee in a saucepan, and fry the diced onion in it for 3-4 minutes.
  3. Cut the dock and the mushrooms into pieces and put both to fry with the onion.
    Frying dock mushrooms
  4. Add 2 tablespoons of curry paste to the onion, dock and mushrooms and stir well. Fry for 3-4 minutes by stirring occasionally.
  5. Add the coconut milk to the onion, dock, mushrooms and curry paste and let simmer for 5 more minutes.
    Add the coconut milk
  6. Pour the coconut milk and curry mixture into the boiling water with the beef and boil for 10 more minutes.
  7. Enjoy!
    Beef curry with coconut milk recipe
Recipe Notes

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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