Who needs carbs when you have a bowl of beefy goodness like this? Massaman curry - now with 60% less guilt!"
#lowcarb #lowcarbrecipes #ketorecipes #curry
Ingredients:
· 1 tsp peanut oil
· 800g Gravy beef, cut into 4cm pieces
· 1 brown onion, cut into wedges
· 400ml can coconut milk
· 270ml can coconut cream
· 3 star anise
· 2 cinnamon sticks
· 2 tbsp natural sweetener
· 2 tbsp lime juice
· 1 tbsp fish sauce
· 1/2 cup (70g) roasted peanuts
· Coriander leaves, to serve
· Thinly sliced chilli, to serve
· Qetoe Low Carb rice, to serve
· Naan bread (optional), to serve
Massaman curry paste:
· 2 tsp ground coriander
· 1 tsp ground cumin
· 1/2 tsp ground cardamom
· 1/2 tsp ground cinnamon
· 1 red onion, finely chopped
· 3 long red chillies, seeded (optional), chopped
· 4 garlic cloves
· 1 stem lemongrass, pale section only, finely chopped
· 1 tbsp fresh ginger, finely grated
· 4 coriander roots, washed, chopped
· 1/2 tsp sea salt flakes
Instructions:
To make the curry paste, place the ground coriander, cumin, cardamom, and cinnamon in a saucepan over medium heat. Cook for 1 min or until aromatic. Transfer to a food processor. Add onion, chilli, garlic, lemongrass, ginger, coriander roots, salt, and 2 tablespoons water. Process until smooth.
Heat the oil in a large frying pan over high heat. Cook beef in 4 batches, turning, for 3 mins or until browned all over. Transfer to a plate. Add the onion to the pan with the curry paste and cook, stirring, for 2 mins or until fragrant.
Place the curry paste mixture, beef, coconut milk, coconut cream, star anise, cinnamon, and 1 cup (250ml) water in a slow cooker. Cook on high for 6 hours (or on low for 8 hours) or until beef is very tender.
Stir in the natural sweetener, lime juice, and fish sauce. Stir in peanuts.
Spoon the curry among serving bowls. Top with coriander and chilli. Serve with rice and naan bread, if desired.
