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prep time
10 min
cook time
40 min
ready time
50 min
Ultimate Keto Thai Beef Massaman Curry (InstantPot)
If you love a rich curry full of spices, you'll love a Keto Massaman curry! This Keto Thai recipe is not only gluten-free and dairy-free, but it's easy to make in an InstantPot if you are short on time. Massaman curry paste is not always easy to find, so this recipe has an easy hack by using regular red Thai curry paste with the addition of a few other spices like cinnamon, ground coriander, cumin, cloves, and cardamom. You can make this recipe in an InstantPot or pressure cooker for succulent pieces of beef; otherwise, you can also use a slow cooker, or just simmer over the stove in a dutch oven. Just be sure to adjust the cooking time accordingly.
What is the difference between red curry paste and massaman curry paste? While a red curry paste is heavily spiced with dried red chilis, Massaman curry paste has a milder heat and is flavored with additional spices found in Indian cuisines like cinnamon, ground coriander, and cumin.
What kind of beef should I use? Beef chuck, bone-in short ribs, or any tough-cut stewing meat is a good choice for this recipe since the pressure cooker will render the meat into soft and succulent pieces.
Can I substitute any ingredients? This recipe calls for beef; however, you can use any protein of choice. Chicken, pork, and Tofu are great alternatives; however, as the meat is less tough, you won’t need to pressure cook them as you would with beef, so it would therefore be recommended to make this dish over the stove and cook until tender.
If you are sensitive to peanuts, simply omit them from the dish,
Tamarind paste brings a delicate tart and sour taste to this dish. If you do not have this ingredient, you can leave it out or substitute it with 1 tablespoon of lime juice.
What to serve with massaman curry? This dish is best served with cauliflower rice for a low-carb meal, or simply on its own.
Can I freeze Massaman curry? Yes! This dish freezes very well. First, allow the dish to cool to room temperature before transferring all of it, or dividing it into portions into freezer-safe containers or bags. Store in the freezer for up to 3 months. To reheat, let it thaw in the fridge overnight, then heat on the stove in a saucepan.
Net Carbs
5.3 g
Fiber
1.3 g
Total Carbs
6.7 g
Protein
36.8 g
Fats
44.9 g
582 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Curry paste, red
80 g
Coriander Seed Ground Dried
1 tsp
Cumin, ground
1 teaspoon
Cinnamon, ground
1 tsp
Cloves, ground
0.25 tsp
Nutmeg Ground
0.13 tsp
Cardamom pods, whole (For flavor only)
2 piece
Avocado oil
2 tbsp
Beef stew meat, chuck, visible fat eaten
1.2 kg
Coconut milk, plain or original, fortified
1 cup
Fish sauce (nam pla or nuoc mam)
2 tbsp
Erythritol Granulated
2 tsp
Tamarind Paste
1 tsp
Red onion
0.5 cup
Peanuts, dry roasted, unsalted
0.25 cup
Recipe Steps
steps 7
50 min
Step 1
To a bowl, add the red curry paste, ground coriander, ground cumin, ground cinnamon, ground cloves, ground nutmeg, and cardamom pods. Stir the mixture together until well combined. Set it aside.Step 2
Dice the beef into 1-inch cubes. Set the InstantPot to saute. Add the oil to the base of the pot. Add the diced beef in one layer, ensuring not to overcrowd the pot. You may need to do this in batches. Sear the meat, turning with a wooden spoon to ensure even browning. Take care not to burn the bottom. Repeat with all the meat. Transfer the meat and its juices to a bowl and set aside for the meat to rest.Step 3
Press saute function again. Add 3 tablespoons of water to the pot and scrape all the browned jus into the water to deglaze the base. If you have burned any areas, deglaze the base and discard it. Add the red curry paste to the pot and stir in with the water to loosen. Add 1/3 cup coconut milk, and while stirring frequently, simmer for 5 minutes for the spices to develop and darken.Step 4
Add the remaining coconut milk to the pot and stir to mix. Add the beef and its juices, fish sauce, erythritol, and tamarind paste. Stir and coat the meat well.Step 5
Cancel the “saute” function. Close the InstantPot lid and set the valve to “sealing”. Set the “pressure cook” function using high pressure for 30 minutes. When ready, carefully toggle the valve to “venting” and allow natural release - about 10-15 minutes. The meat will be incredibly tender, and you will notice the oils and juices have separated and seem quite thin and liquidy; this is normal.Step 6
With the lid off, set the function to “saute”. Dice the onions and roughly chop the peanuts. Add them to the beef and simmer for 10 minutes for the onions to soften and for the curry sauce to thicken slightly.Step 7
Taste and adjust the flavor with more fish sauce or tamarind as needed. Serve over cauliflower rice for a complete meal (optional). Garnish with fresh cilantro, scallions, and a squeeze of fresh lime.
Comments
Sheazy1F a year ago
I made this exactly like the recipe instructed and it was absolutely fantastic! I mixed lime juice and cilantro into my cauliflower rice. I doubled the recipe for my family (3 teenaged boys, a daughter and husband) and next time I will quadruple, so we can have leftovers the next day.