Beef Massaman Curry (Paleo, Whole30, Low Carb)

Ok, winter officially arrived in Australia. Well, I have to admit I have definitely adapted to the weather over the past three years, so it feels super cold now, even though it’s nothing in compared with European winters of course. However, the fact that we have no heating at home (not even air-condition to use as a heater) doesn’t really help. When it’s around 5 degrees at night you just wanna make sure to stay warm. So there is a lot of comfort food cooking happening in this household at the moment.

And what other food would keep you nice and warm than a bowl of hearty curry? I mean who am I kidding, I can eat curry at any time and weather condition. But the warming spices and chillies are even better in the cold. So here is my version of Beef Massaman Curry (Paleo, Whole30, Low Crab).



Beef Massaman Curry (Paleo, Whole30, Low Carb)

Beef Massaman Curry (Paleo, Whole30, Low Carb)
 
Prep time
Cook time
Total time
 
If you are eating the Paleo way or watching your carbs, it might get a bit hard to find a good Thai curry that you can have. But no worries, this Beef Massaman Curry (Paleo, Whole30, Low Carb) tastes just as amazing as if you were eating it in Southern Thailand, but doesn't contain any sugar, flour or MSG.
The peckish girl:
Recipe type: Main Course
Cuisine: Thai
Serves: 4
Ingredients
  • For the paste:
  • 5 small red chillies, chopped
  • 3 small shallots, chopped
  • 2 garlic cloves, crushed
  • 1 pc galangal, (about the size of a thumb), grated
  • 1 stalk of lemongrass, chopped
  • ½ tbsp shrimp paste
  • ½ tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp cloves powder
  • Put all the ingredients into a blender and blend into a paste. If the mixture is too dry, add melted coconut oil or mellow olive oil.

  • For the curry:
  • 500 g beef chuck, cut into cubes
  • 1 yellow onion, diced
  • 5 tbsp Massaman curry paste
  • 1 cup coconut cream
  • 1 cup beef (or any) stock or water
  • 1 tbsp fish sauce
  • Coconut oil
  • 1 sweet potato, cleaned and cut into cubes
  • 1 small zucchini, cut into cubes
  • 1 cup of cashews
  • Fresh coriander
Instructions
  1. Place a pot over high heat. Add the coconut oil and let it warm up. Once the oil is heated add the onion and curry paste. Lower the heat and fry the onion with the curry paste for 1 minute, stirring.
  2. Add the beef and brown it from all sides, stirring for about 3 minutes.
  3. Then add the stock or water and coconut cream. Lower the heat and let the sauce simmer for about 1,5 hours. If you have a slow cooker, this is a perfect dish to make in it.
  4. After 1,5 hours add the sweet potato and zucchini and cook for 30 more minutes (or until the potato is soft).
  5. Try the beef and if it’s soft, increase the heat again and stir in the fish sauce, cooking everything for 2 more minutes.
  6. At the end stir in the cashews.
  7. Serve with Cauliflower Rice and topped with fresh coriander.
 

Beef Massaman Curry (Paleo, Whole30, Low Carb)


Beef Massaman Curry (Paleo, Whole30, Low Carb)

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