Thai Red Curry Crackslaw

A really easy crackslaw/cabbage stir fry recipe using Thai red curry paste.

Course Dinner, Lunch, Main Course

Cuisine Asian, Australian, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free, Thai

Keyword keto cabbage stir fry, keto crackslaw, keto egg roll in a bowl, keto thai red curry, lchf thai red curry, low carb nikki, low carb Thai recipes, low carb thai red curry, quick and easy keto recipes, thai red curry cabbage stir fry, thai red curry crackslaw

Prep Time 10

Cook Time 15

Total Time 25

Servings 6

Calories 558.1kcal

Ingredients

2 tbsp coconut oil
1 kg beef mince/ground beef
2 cubes garlic paste
3 tbsp Thai red curry paste
4 tbsp coconut milk powder
2 tsp fish sauce
½ lime, the juice
salt
¼ large cabbage, shredded
4 spring onions/shallots/scallions, chopped

Instructions

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 - 5.1g

Notes:

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!