In the bustling heart of a multicultural city, where the crossroads of the world seemed to meet, Ethan, a seasoned chef with a fervent passion for keto cuisine, found himself inspired by the rich tapestry of flavors he encountered every day. One evening, as he wandered through a vibrant local market, the sight and scent of fresh spices and coconut milk set his culinary imagination aflame. He was determined to create a dish that would marry the depth and complexity of traditional curries with the nutritional guidelines of the ketogenic diet he followed.
Drawing upon his years of experience and his adventurous spirit, Ethan envisioned a coconut milk beef curry that would be both indulgently creamy and authentically flavorful, without compromising his keto principles. He selected beef chuck for its richness and texture, knowing it would become tender and succulent when simmered slowly. The coconut oil, with its subtle sweetness, would serve as the perfect medium for sautéing the onions, garlic, and ginger, laying a fragrant foundation for the dish.
The curry powder, a blend Ethan had perfected over the years, along with fresh bay leaves, would infuse the beef with a warmth and complexity that only traditional spices could provide. The unsweetened coconut milk was chosen for its creamy consistency and ability to carry the bold flavors of the curry, while the addition of red chili peppers and cayenne pepper promised a delightful heat that would linger on the palate.
As the curry simmered, Ethan’s kitchen became a sanctuary of aroma and anticipation. When finally garnished with a sprig of cilantro, slices of red chili pepper, and an extra bay leaf for presentation, the dish was a masterpiece of keto culinary art.
Ethan’s “Completely Keto Coconut Milk Beef Curry” quickly became a legend among his friends and followers, a dish that not only satisfied the cravings of those on a ketogenic diet but also delighted the taste buds of all who tried it. It was a testament to the idea that with a bit of creativity and respect for traditional cooking methods, one could craft a meal that was both deeply satisfying and health-conscious. Ethan’s curry was more than just a meal; it was a celebration of culinary diversity and dietary innovation.
Ingredients
- 3 Pounds beef chuck cut into 1 1/2 inch pieces
- 1 1/2 Tbs Kosher Salt
- 8 Tbs coconut oil
- 1 Large white onion thinly sliced
- 10 Large garlic cloves minced
- 2 Tbs peeled and grated fresh ginger
- 7 Tbs curry powder
- 5 Bay leaves
- 4 13 1/2 ounce cans of unsweetened coconut milk
- 2 Red chili peppers very finely chopped
- 1/4 Tsp Cayenne pepper
- 1 Tbs ground black peppercorns
Garnish :
- Sprig of Cilantro or scallions chopped finely
- Red chili pepper sliced
- Bay leaves
Instructions
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Sprinkle Kosher salt all over meat pieces
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Heat half oil in a large pot on medium-high
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Cook the beef turning over and around every minute or so until browned all over
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Around 10-12 minutes
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Transfer to a plate and set aside
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Reduce heat to medium and put the remaining oil in the pot along with the onion, garlic and ginger stirring consistently
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Around 3-5 minutes until the onion looks cooked
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Add curry, cayenne and peppercorns and stir for around 2 minutes
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Add bay leaves, chili peppers, coconut milk and 1 cup water
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Return beef to pot
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Cook partially covered on low until beef is tender approximately 30-40 minutes
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*If using the Insta Pot cook on slow cook for 4 hours or use the speed cook option and cook and have ready in 15 minutes
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Serve hot garnished with the chili pepper, scallions or cilantro and a bay leaf (optional)
