Coconut Curry Beef
Coconut Curry Beef is loaded with spice and flavor that you are sure to love. This easy recipe is made with sweet peppers and coconut milk. Serve it over rice or cauliflower rice to keep it low carb and keto friendly.
Heat the olive oil in a Dutch oven over medium-high. Add the curry powder and cook, stirring often, for 1 minute.
Stir in the garlic, tomato paste, and peppers. Cook until the peppers are just starting to soften, about 3-4 minutes.
Season the beef with the salt and pepper and add it to the pot. Cook until it’s done through, about 5 minutes.
Pour in the coconut milk and add the sugar. Cover, leaving one end slightly open to vent, and cook for about 30-35 minutes, stirring occasionally.
Serve over rice or cauliflower rice, if low carb or keto.
Tips and Techniques
* Nutritional information is an estimate and may vary.
- Use tender cuts of beef for the best results. Some tender cuts include sirloin, ribeye, tenderloin, and flat iron.
- Leave the lid slightly open to vent while cooking the curry to allow the sauce to reduce and to intensify the flavors.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Serving: 1g | Calories: 504kcal | Carbohydrates: 9g | Protein: 43g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 104mg | Sodium: 448mg | Potassium: 1057mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1954IU | Vitamin C: 79mg | Calcium: 76mg | Iron: 8mg