Paleo Massaman Curry
Savor the rich, aromatic flavors of this Paleo Massaman Curry, a hearty and wholesome twist on the traditional Thai favorite. Tender beef chuck is slow-simmered in a velvety coconut milk base, infused with fragrant spices like cinnamon, star anise, and cardamom. Sweet potatoes and carrots add a naturally sweet balance, while almond butter provides a unique creamy depth that keeps this dish completely dairy-free. Finished with a splash of lime juice and a garnish of fresh cilantro, this paleo-approved curry is as nourishing as it is comforting. Perfectly suited for a cozy low-carb dinner, its combination of bold, warming flavors and wholesome ingredients will make it an unforgettable meal for your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound beef chuck
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cinnamon stick
- 1 whole star anise
- 4 cardamom pods
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon cayenne pepper
- 14 ounces coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 2 tablespoons almond butter
- 2 medium sweet potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Cut the beef chuck into 1-inch cubes and set aside.
In a large pot or Dutch oven, heat coconut oil over medium heat. Add beef cubes and brown them on all sides, about 5-7 minutes. Remove beef from the pot and set aside.
In the same pot, add the diced onion and sauté until translucent, around 5 minutes.
Add minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
Stir in the cinnamon stick, star anise, and cardamom pods, allowing the spices to toast for about 1 minute.
Add coriander powder, cumin powder, and cayenne pepper, stirring to combine with the onions and garlic.
Pour in coconut milk and beef broth, scraping any bits stuck to the bottom of the pot.
Stir in fish sauce and almond butter until well combined.
Return the beef to the pot, adding sweet potatoes and carrots.
Bring the mixture to a gentle simmer. Cover the pot and cook on low heat for 1.5 to 2 hours, until beef is tender and flavors meld.
Once cooked, remove the cinnamon stick, star anise, and cardamom pods.
Stir in the lime juice, and season with sea salt and freshly ground black pepper.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 6615 mg | 288% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 56.0 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 522 mg | 40% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4171 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
