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To a bowl, add the red curry paste, ground coriander, ground cumin, ground cinnamon, ground cloves, ground nutmeg, and cardamom pods. Stir the mixture together until well combined. Set it aside.
Dice the beef into 1-inch cubes. Set the InstantPot to saute. Add the oil to the base of the pot. Add the diced beef in one layer, ensuring not to overcrowd the pot. You may need to do this in batches. Sear the meat, turning with a wooden spoon to ensure even browning. Take care not to burn the bottom. Repeat with all the meat. Transfer the meat and its juices to a bowl and set aside for the meat to rest.
Press saute function again. Add 3 tablespoons of water to the pot and scrape all the browned jus into the water to deglaze the base. If you have burned any areas, deglaze the base and discard it. Add the red curry paste to the pot and stir in with the water to loosen. Add 1/3 cup coconut milk, and while stirring frequently, simmer for 5 minutes for the spices to develop and darken.
Add the remaining coconut milk to the pot and stir to mix. Add the beef and its juices, fish sauce, erythritol, and tamarind paste. Stir and coat the meat well.
Cancel the “saute” function. Close the InstantPot lid and set the valve to “sealing”. Set the “pressure cook” function using high pressure for 30 minutes. When ready, carefully toggle the valve to “venting” and allow natural release – about 10-15 minutes. The meat will be incredibly tender, and you will notice the oils and juices have separated and seem quite thin and liquidy; this is normal.
With the lid off, set the function to “saute”. Dice the onions and roughly chop the peanuts. Add them to the beef and simmer for 10 minutes for the onions to soften and for the curry sauce to thicken slightly.
Taste and adjust the flavor with more fish sauce or tamarind as needed. Serve over cauliflower rice for a complete meal (optional). Garnish with fresh cilantro, scallions, and a squeeze of fresh lime.