Keto Thai Coconut Beef Curry

In a large skillet or wok, heat the coconut oil over medium-high heat./span>

Add the minced garlic and grated fresh ginger to the hot oil and sauté for about 30 seconds until fragrant.

Stir in the red curry paste and sauté for another 1-2 minutes, stirring constantly.

Add the thinly sliced beef to the skillet and stir-fry for about 2-3 minutes until it's browned on all sides. Remove the beef from the skillet and set aside.

In the same skillet, add the diced eggplant and stir-fry for about 5 minutes until it starts to soften.

Pour in the coconut milk and stir well to combine with the eggplant. Let it simmer for about 5 minutes.

Return the cooked beef to the skillet with the coconut milk and eggplant.

Add the thinly sliced red and yellow bell peppers and the thinly sliced zucchini.

Stir in the fish sauce and erythritol (or your chosen keto-friendly sweetener).

Let the curry simmer for another 10-15 minutes, or until the vegetables are tender and the beef is cooked to your liking.

If desired, serve your Keto Thai Coconut Beef Curry over cauliflower rice or shirataki noodles.

Garnish with fresh cilantro leaves and serve with lime wedges for added flavor.