A bold keto curry stew with tender beef simmered in spicy green curry coconut sauce — rich, warming, and perfect for meal prep.
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)
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.