Description
A sweet, spicy, and comforting keto Madras beef curry made in the slow cooker and served with cashews and cilantro.
Ingredients
Scale
- 2.5 lb Chuck Roast
- 6 Tbsp Coconut Milk Powder (see note at bottom of post)
- 2 cups water
- 3 Tbsp Red Curry Paste see photo
- 5 cardamom pods, cracked see photo
- 2 Tbsp Thai fish sauce see photo
- 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
To Serve:
- 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
Instructions
- 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 Coconut Lime Cauliflower Rice for a complete meal.
Nutrition
- Serving Size: Approximately 3/4 cup shredded meat and sauce
- Calories: 351
- Fat: 22g
- Carbohydrates: 5g net
- Protein: 26g
