I don’t know about you guys, but I love curries of all kinds. Indian, Thai, even Caribbean style curries are some of my favorite dishes. I’ve been planning to post a low carb beef curry recipe for awhile, and since I’m dairy free right now this seemed like a great time to finally do it!
I wanted to do a Madras style curry, but I also wanted to make it accessible with ingredients that can be found in the average grocery store.
So this is more an ode to a Madras curry rather than a replica, as it is lacking the shrimp paste or official Madras curry paste (both not easy to find unless you live near an Asian grocery store.) I do think the flavors are close though – and if not completely authentic, it’s still fantastically delicious!
A little sweet, comfortingly spicy, and with a punch of coconut – this keto friendly beef curry recipe is really satisfying. I served it over the Coconut Lime Cauliflower Rice that I posted the other day and it was phenomenal! The cashews add some nice texture, and I’m always a fan of cilantro so that was definitely not optional for me. I would happily pay at a restaurant to eat this dish, but now I don’t have to – and you don’t either!
Because it’s a slow cooker recipe you don’t even have to stand over a hot stove to make this. In fact I didn’t even sear the meat – just threw everything in there raw and let it go to town. After it was cooked I did add some more curry paste to brighten up the flavor, but it only took a few extra minutes and the results were well worth it!
If you’re a fan of curry, or simply want to change up your menu a little, this recipe is going to hit the spot! Know you guys will love it!
Recipe Notes: You’ll notice that this recipe calls for unsweetened coconut milk powder (as did the Coconut Lime Cauliflower Rice.) You can find it dirt cheap at Asian or Indian markets, or possibly at Whole Foods, and definitely online (though it will cost you a little more).
People have been asking me if they can just use coconut cream in these recipes, and yes, you can. BUT…here’s what I like about the coconut milk powder: It doesn’t spoil, it can be used in coffee, smoothies, baked goods, sauces, etc., it doesn’t have that weird “can taste” that coconut milk sometimes has, it doesn’t add extra liquid to your recipes, and it has a very concentrated coconut flavor for a small amount of calories and carbs. Those are just a few of the many things I like about the powdered coconut milk vs. the cans. I also love that you can make coconut milk OR coconut cream – all from the same powder, depending on how much you add.
Some people are concerned about the fact that most (if not all) of the brands contain a small amount of maltodextrin, which is a starch. In my opinion, as long as you don’t go hog wild with it, and be sure to measure and count the carbs in it like everything else, it’s not going to be an issue. The concentrated coconut flavor and creamy texture this product gives is well worth it to me.
In fact, I just did a nutrition info test on the brand of powder I’m currently using (Renuka – similar to this brand) vs. Thai Kitchen Unsweetened Coconut Milk, and here’s how it breaks down as used in this recipe:
2 cups Thai Kitchen Unsweetened Coconut Milk: 840 calories, 84g fat, 18g net carbs, 3g protein
2 cups reconstituted from 6 Tbsp Renuka powder: 282 calories, 24g fat, 9g net carbs, 2g protein
That’s quite a difference my friends – obviously the maltodextrin isn’t giving you more carbs than the canned stuff would, in fact it’s much less! And in my opinion, the powder actually makes a better flavored product than what you buy in the can. Like it even thicker? Add another Tablespoon of powder for a mere 47 calories, 4g fat, 1.5g net carbs, 0g protein.
Anyhoo – use the canned stuff if it’s what you have, but don’t be afraid of the coconut milk powder! It’s my new favorite ingredient and I’ll be using it a lot in the coming weeks as I continue to keto on dairy free!
- 2.5 lb Chuck Roast
- 6 Tbsp (see note at bottom of post)
- 2 cups water
- 3 Tbsp Red Curry Paste
- 5 cardamom pods, cracked
- 2 Tbsp Thai fish sauce
- 1 Tbsp dried onion flakes
- 2 Tbsp dried thai chilis (or fresh red chilis)
- 1 Tbsp granulated sugar substitute
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 Tbsp ground ginger
- 2 Tbsp coconut milk powder
- 1 Tbsp red curry paste
- 2 Tbsp granulated sugar substitute
- 1/4 tsp xanthan gum (optional)
- 1/4 cup cashews, roughly chopped
- 1/4 cup fresh cilantro, chopped
- Place the raw beef in a large slow cooker. Add the 6 Tbsp coconut milk, water, 3 Tbsp red curry paste, fish sauce, cardamom pods, onion flakes, chilis, 1 Tbsp sweetener, cumin, coriander, cloves, nutmeg, and ginger. Cover and cook on high for about 5 hours (or low for 8). Just before serving, scoop out the meat to another dish. Then whisk into the sauce the 2 Tbsp coconut milk powder, 1 Tbsp curry paste, 2 Tbsp sweetener, and 1/4 tsp xanthan gum (if using). Break the meat into pieces and stir into the sauce, along with the chopped cashews. Garnish with chopped cilantro before serving. Recommended to serve over the for a complete meal.