World · Keto
Keto Massaman Beef Curry
Slow-braised beef chuck in a rich coconut-Massaman sauce with peanuts and cinnamon, served over cauliflower rice. Traditional Massaman uses potatoes — this keto version leans on the meat, peanuts, and aromatics for the same warming depth without the starch.
Halal-friendly Gluten-free Medium
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Serves
- 2
13g Net carbs
42g Protein
56g Fat
720 Calories
Per serving
Ingredients
- 300g (10.5 oz) Beef chuck, cubed (1-inch)
- 1 tbsp Coconut oil
- 1/2 (40g) Small onion, diced
- 2 tbsp Massaman curry paste
- 150ml (5 oz) Full-fat coconut cream
- 150ml (5 oz) Full-fat coconut milk
- 20g (about 2 tbsp) Unsalted roasted peanuts, lightly crushed
- 4 Kaffir lime leaves
- 1 Cinnamon stick
- 3 Cardamom pods, lightly crushed
- 1.5 tbsp Fish sauce
- 1 tsp Tamarind paste (no-sugar-added)
- 1 tsp Erythritol
- 1.5 cups (~150g) Riced cauliflower, steamed (for serving)
- small handful Fresh coriander, chopped (to serve)
- 2 Lime wedges (to serve)
Method
- Heat coconut oil in a heavy pot or dutch oven over medium-high heat. Sear the beef cubes 4-5 minutes total, turning, until browned on all sides. Transfer to a plate.
- Lower the heat. Add the onion to the same pot and cook 3 minutes until softened.
- Add the Massaman curry paste, cardamom pods, and cinnamon stick. Stir 2 minutes until fragrant and the paste deepens in colour.
- Pour in the coconut cream and bring to a simmer for 3-4 minutes, until the oil splits.
- Return the beef to the pot. Add coconut milk, kaffir lime leaves, fish sauce, tamarind, and erythritol. Stir to combine.
- Cover and simmer on low for 75-90 minutes, until the beef is fork-tender. Stir occasionally; add a splash of water if it reduces too much.
- Stir in the peanuts in the last 5 minutes. Taste — adjust with more fish sauce, tamarind, or erythritol for the salty-sour-sweet balance.
- Serve over steamed cauliflower rice. Finish with coriander and lime wedges.
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