Heat coconut oil in a large pot or wok over high heat. Add beef and garlic. Fry stirring frequently until meat is browned.
Add red curry paste and stir through. Add coconut milk powder, lime juice, and fish sauce. Stir frequently until all the milk powder has dissolved and season with salt.
Once meat is cooked add in cabbage and shallots. Toss through to coat with the meat and sauce. Cook, tossing or stirring occasionally until cabbage has started to wilt. You still want some crunch to it. Serve.
Notes
Net Carbs - 5.1gNotes:If you’re not a fan of the heat and spice, just dial back the amount of curry paste to suit your tastes.To add some extra fat, a dollop of homemade mayo on crackslaw is delicious mixed through!