Keto Thai Red Beef Curry
By: Jordan Pie
Beef curry recipe & content provided by Jordan Pie
This slow-cooked beef curry is packed full of flavor, and it’s quick and easy to make. You can even double the recipe and stash the extras in the freezer so you’ll have a delicious meal in reserve. (An easy way to meal prep!)
The key to having juicy tender meat in this beef curry is choosing a good fatty cut for stewing and braising. You need something that can withstand the longer cooking time without becoming dry and tasteless. I prefer a quality chuck steak or braising steak, but chat with your butcher and see what they recommend.
When you prepare beef curry, keep in mind that not all curry pastes are created equal. Use a good quality curry paste to ensure the final dish retains its flavor and read the ingredients carefully to make sure it’s free from additives, preservatives, sugar, and vegetable oils. The more curry paste you add into this dish, the spicier and more flavorful it gets.
Serve your beef curry with sides that will balance out its flavors, like iced matcha lattes, coconut flour tortillas, or mashed cauliflower.
Keto Thai Red Beef Curry
Start to Finish: 4-6 hours (15 minutes active)
- 2 - 2 1/2 pounds pastured chuck steak, cubed
- 2 tablespoons Thai red curry paste with no added preservatives or sugar
- 1/4 cup beef bone broth, warmed
- 1 teaspoon turmeric powder
- One 14-ounce can coconut cream (not coconut milk; BPA-free)
- 1 fresh kaffir lime leaf (or zest and juice from 1/2 lime)
- 3/4 tsp salt (if curry paste is salt-free)
- Preheat the oven to 210 degrees.
- In a large bowl, whisk curry paste with turmeric, salt and bone broth until combined. If using lime juice and zest instead of kaffir lime leaf, add to the mixture.
- Add meat and coconut cream and stir through until the meat is evenly coated.
- Pour the mixture into an ovenproof dish and wedge the kaffir lime leaf (if using) into the meat. Place the lid on top and bake for 2 hours.
- After 2 hours, give the mix a good stir and place it back in the oven (without the lid) and cook for another 1-1.5 hours.
- If the meat is tender and almost falling apart, remove the dish from the oven. If not, continue cooking for another 40 minutes or until the meat is tender.
- When cooked, carefully remove all the meat pieces from the dish and place them into a bowl. Set aside.
- Keep the juices in the oven proof dish and place it back into the oven. Turn the heat up to 320 degrees and keep cooking the liquid for another 40 minutes, or until the sauce has reduced by half.
- Remove dish from the oven and carefully return meat to the sauce.
- Serve warm with zoodles, cauliflower rice, or steamed greens.
Nutritional Information (per serving):
- Calories: 656
- Fat: 32.9g
- Saturated Fat: 12.8g
- Cholesterol: 265mg
- Salt: 313mg
- Carbs: 1.3g
- Fiber: 0.1g
- Sugar: 0.4g
- Net Carbs: 1.2g
- Protein: 82.7g
- Vitamin D: 0mcg
- Calcium: 41mg
- Iron: 10mg
- Potassium: 739mg
Note on ingredients: Hot peppers are beneficial for some individuals, but they are also in the nightshade family and may cause inflammation in those sensitive to them.
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