This Web site was designed using Web standards.
Learn more about the benefits of standardized design.

Quick Links

E-mail Article Print Article

Recipes: Low Carb


Story image 1


Thai-Style Beef Curry

Source The Low Carb Cookbook

March 03, 2005

    Serves 6

Per Serving

Protein: 61 g

Fat: 35 g

Carbohydrate: 3 g

Ingredients

2 tablespoons peanut or olive oil

3 tablespoons Thai red curry paste

2 ½ cups canned coconut milk

2 ½ pounds beef chuck, cut into 1-inch cubes

Salt and pepper to taste

Garnish: ¼ cup chopped cilantro

Instructions

In a dutch oven, warm the oil over low heat and add the curry paste. Stir and cook over low heat for about 5 minutes, then add the coconut milk. Cook and stir for another 3 minutes. Add the beef, bring to a boil, and lower the heat to a gentle simmer. Cook covered for 1 ½ to 2 hours, stirring from time to time. By now the meat should be soft; if it’s not, continue cooking until it is. Raise the heat and cook uncovered another 10 minutes or until the sauce is thick. Taste for seasoning and serve garnished with the cilantro.

Back To Top