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Harlan Kilstein’s Completely Keto Coconut Milk Beef Curry

Course: Main Course
Cuisine: Indian
Servings: 8
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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

  1. Sprinkle Kosher salt all over meat pieces
  2. Heat half oil in a large pot on medium-high
  3. Cook the beef turning over and around every minute or so until browned all over
  4. Around 10-12 minutes
  5. Transfer to a plate and set aside
  6. Reduce heat to medium and put the remaining oil in the pot along with the onion, garlic and ginger stirring consistently
  7. Around 3-5 minutes until the onion looks cooked
  8. Add curry, cayenne and peppercorns and stir for around 2 minutes
  9. Add bay leaves, chili peppers, coconut milk and 1 cup water
  10. Return beef to pot
  11. Cook partially covered on low until beef is tender approximately 30-40 minutes
  12. *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
  13. Serve hot garnished with the chili pepper, scallions or cilantro and a bay leaf (optional)