Tender beef chunks and sliced zucchini are simmered in a creamy, herb-filled green curry sauce to create this bold low-carb stew. The dish uses a base of full-fat coconut milk and green curry paste, giving the broth a vibrant color and a spicy, aromatic profile without the need for dairy or starches. Served hot with fresh basil and a squeeze of lime, the stew has a deep, fragrant scent and a rich texture that moves directly from stovetop to table.

About This Recipe

Searing the beef in coconut oil is the first step, as it creates a brown crust that adds a savory depth to the pot before the liquids are added. Once the meat is set aside, the green curry paste goes into the hot oil to fry for a minute, which helps the herbs and chilies in the paste release their oils and smell much stronger. Stirring in the garlic, ginger, and coconut milk creates a smooth, pale green broth that serves as the foundation for the spicy beef.

The stew tastes rich and spicy, with the creamy coconut milk balancing the sharp heat of the green chilies and the salty finish of the fish sauce. Fresh ginger and garlic provide a steady, warm background that fits well with the herbaceous notes of the curry paste. As the beef simmers under the lid, the meat softens and the sauce picks up the savory juices, creating a steady, savory flavor throughout the entire bowl.

This green curry beef stew is served in deep bowls and keeps its bold flavor well, making it a great choice for meal prep or batch cooking. Adding the zucchini at the very end keeps the vegetable from getting too soft, so every bite has a bit of fresh texture to contrast the tender meat. You can easily stir in a handful of spinach or extra chilies if you want more greens or a higher heat level. It works as a filling one-bowl meal or over cauliflower rice, offering a straightforward and fresh keto-friendly dinner.

Why You’ll Love This Recipe

Bold green curry flavor
Creamy coconut-based sauce
Naturally low-carb and keto
Great for meal prep
Adjustable spice level
Comforting and warming
Dairy-free
Perfect for Soup & Stew boards

What You’ll Need for This Spicy Beef & Green Curry Stew

For the Stew

1.5 lb beef stew meat, cut into bite-size pieces
1 tbsp coconut oil
2 tbsp green curry paste
1 can (13.5 oz) full-fat coconut milk
1 1/2 cups beef broth
1 tbsp fish sauce
1 tsp grated ginger
2 cloves garlic, minced
1 cup zucchini, sliced
1/2 tsp salt (adjust to taste)

For Serving

Fresh basil or cilantro
Lime wedges (optional)

Step-by-Step Preparation

Heat coconut oil in a pot over medium-high heat.
Add beef and sear 4–5 minutes until browned on all sides. Remove and set aside.
Add green curry paste to the pot and cook 1 minute until fragrant.
Add garlic and ginger; stir 30 seconds.
Pour in coconut milk, beef broth, and fish sauce.
Return beef to the pot and bring to a gentle simmer.
Cover and simmer 40–45 minutes until beef is tender.
Add zucchini and cook 5 minutes.
Adjust salt and serve with basil and optional lime.

FAQ

Q: Is green curry paste keto?
A: Yes, in moderate amounts. Check labels for added sugar.
Q: Can I make it less spicy?
A: Use less curry paste or add extra coconut milk.
Q: Can I use chicken instead of beef?
A: Yes — chicken thighs work very well.
Q: Is this good for meal prep?
A: Excellent. Flavors deepen overnight.
Q: Can I freeze it?
A: Yes — coconut-based stews freeze well.

Variations & Substitutions

Add bell peppers or spinach
Use red curry paste instead
Add chili oil for extra heat
Swap zucchini for eggplant
Add lemongrass paste if available

Serving Suggestions

Serve over cauliflower rice
Pair with steamed greens
Add a fresh cucumber salad
Enjoy as a hearty one-bowl meal

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