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Keto Dinner

Sri Lanka Beef Curry

This keto-friendly Sri Lankan beef curry brings the vibrant flavors of the island straight to your dinner table. I love how the toasted curry powder and creamy coconut milk create a rich, aromatic sauce that coats tender beef chunks perfectly. It’s a comforting low-carb meal that never fails to impress, and I often make it for weeknight dinners when I crave something exotic yet simple.

20 min Prep time 105 min Cook time 125 min Total time 4 Servings 550 Calories
Sri Lanka Beef Curry

Ingredients

  • pounds beef stew meat, cut into 1 inch cubes
  • cloves garlic
  • (1 inch) piece fresh ginger root - peeled, sliced and crushed
  • /2 tablespoons white vinegar
  • teaspoons salt
  • tablespoon ground black pepper
  • tablespoon curry powder, toasted
  • /2 tablespoons cayenne pepper
  • tablespoons vegetable oil
  • fresh curry leaves
  • strips pandan leaf
  • onion, sliced
  • (1 inch) piece cinnamon stick
  • green cardamom pods
  • whole cloves
  • tablespoons tomato paste
  • cup water
  • cup thick coconut milk

Instructions

  1. Step 1

    Start by rinsing and patting dry the beef cubes. I like to crush the garlic and ginger together into a paste – it releases their flavors beautifully. Combine this paste with vinegar, salt, pepper, toasted curry powder, and cayenne. Toss the beef in this marinade and let it sit for 30 minutes. Meanwhile, heat oil in a Dutch oven over medium heat. Add curry leaves and pandan strips, then sauté sliced onion until soft and translucent. Add the marinated beef and brown on all sides. Toss in the cinnamon stick, cardamom pods, and cloves. Stir in tomato paste and water, mixing well. Cover and simmer on low heat for about 1½ hours until the meat is fork-tender. Check occasionally, adding more water if it becomes too dry. Once tender, pour in the thick coconut milk and stir gently to heat through. Taste and adjust seasoning before serving. I find that a final sprinkle of salt or cayenne can brighten the whole dish.

Chef's Tip

Toasting the curry powder beforehand deepens its flavor—don't skip this step. I also like to let the curry rest for 10 minutes after cooking; it allows the spices to meld and the sauce to thicken slightly.

Storage Tips

I store any leftover curry in a sealed container in the refrigerator for up to four days. Reheat it slowly on the stove, adding a bit of water if the sauce becomes too thick. It also freezes well for up to a month.

Variation Tips

For extra veggies, stir in some spinach or bell peppers during the last 10 minutes of cooking. You can also swap the beef for lamb or chicken thighs, adjusting the cooking time accordingly. If you prefer a milder heat, reduce the cayenne pepper by half and add a dollop of full-fat yogurt on top.

Frequently Asked Questions