Low Carb Creamy Coconut Beef Curry
A tender, delicious, beef curry in a creamy coconut sauce.
- 500 g chuck or stewing steak cubed
- 1 Tbsp Ghee, or butter
- 1 Tbsp Ghee, or butter
- 1 medium onion finely chopped
- 2 cloves garlic crushed
- 3 Tbsp red curry paste
- 1 Tbsp fish sauce
- 1 tsp Coconut Aminos or erythritol with stevia (optional)
- 1 can coconut milk (400ml)
- 1 cup beef stock
- 1 tsp salt and white pepper to taste
- 2 cups broccoli chopped into small florets
- 1 red pepper sliced
- 1 stalk celery chopped
- 1 lime juice and zest
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Melt 1 Tbsp of ghee in a large saucepan and brown the beef cubes in two batches. Set aside.
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Add 1 Tbsp of ghee and cook the onions on low heat until translucent. Add the crushed garlic and cook for 1 minute. Then add the red curry paste and cook a minute or two until fragrant.
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Add the coconut milk and stir until well combined. Add coconut aminos, fish sauce, beef stock, lime zest and salt and white pepper to taste. Cook for a few minutes.
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Add the beef, bring to a gentle simmer, put the lid on and cook for 1 1/2 - 2 hours or until the beef is tender. Check and stir frequently. Add extra water if necessary.
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Add the broccoli florets and celery. Cook for another 10 minutes. Add the red pepper and the juice of the lime for the last few minutes.
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Serve on a bed of cauliflower rice and garnish with sweet basil leaves if desired.