Dinner is a time to savour the day’s accomplishments. Enjoy your Keto Thai Coconut Beef Curry, and let it remind you to appreciate the richness of life’s flavours and experiences.
Keto Thai Coconut Beef Curry
Recipe By Ketology
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Cooking Time
40 min
Difficulty
Med
Serves
4
Calories
400
Ingredients
- 1 pound beef sirloin or flank steak, thinly sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste (ensure it's keto-friendly)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small zucchini, thinly sliced
- 1 small eggplant, diced
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons fish sauce (ensure it's keto-friendly)
- 1 1 tablespoon erythritol (or a keto-friendly sweetener of your choice)
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving (optional)
- Cauliflower rice or shirataki noodles for serving (optional)
Instructions
- 1. In a large skillet or wok, heat the coconut oil over medium-high heat./span>
- 2. Add the minced garlic and grated fresh ginger to the hot oil and sauté for about 30 seconds until fragrant.
- 3. Stir in the red curry paste and sauté for another 1-2 minutes, stirring constantly.
- 4. 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.
- 5. In the same skillet, add the diced eggplant and stir-fry for about 5 minutes until it starts to soften.
- 6. Pour in the coconut milk and stir well to combine with the eggplant. Let it simmer for about 5 minutes.
- 7. Return the cooked beef to the skillet with the coconut milk and eggplant.
- 8. Add the thinly sliced red and yellow bell peppers and the thinly sliced zucchini.
- 9. Stir in the fish sauce and erythritol (or your chosen keto-friendly sweetener).
- 10. Let the curry simmer for another 10-15 minutes, or until the vegetables are tender and the beef is cooked to your liking.
- 11. If desired, serve your Keto Thai Coconut Beef Curry over cauliflower rice or shirataki noodles.
- 12. Garnish with fresh cilantro leaves and serve with lime wedges for added flavor.
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