This recipe is a new favourite in our house – a crossover between Thai and Indian cuisine, how could you go wrong!

Serves 4 - can be easily scaled up or back to serve more or less.


▫️Lean beef stir fry (I used the Coles stirfry beef)
▫️Massaman curry paste (I used the Five Tastes Curry Paste Shots – really simple and yum and you don’t need to add much else)
▫️Olive oil: 1 teaspoon
▫️Fish sauce: 1 tablespoon
▫️Beef stock: 1/4 cup
▫️Onion: 120g (sliced/diced)
▫️Low fat coconut milk: 400mls (I used Pandaroo brand – very low fat and still tasty)
▫️Low carb potatoes: 320g – diced (I used Spud Lite)
▫️Coriander: to garnish
▫️Your choice of base (or enjoy without)


1. Toss the beef strips with the oil and some salt and pepper then brown in a wok over a medium to high heat.

2. Add the beef strips to the slow cooker with the stock.

3. Pan fry the onion over a medium heat until just starting to brown (add some water if starting to stick), then add to the slow cooker.

4. Add recipe base to the slow cooker and mix well to combine. Add extra water if required (the mixture shouldn’t be covered in liquid, but also shouldn’t be dry).

5. Set the slow cooker to low and cook for 6-8 hours or until the steak is tender. Add more water if required.

6. In the last hour, add potatoes to cook. Alternatively, you can steam/ microwave and add at the end.

7. Add coconut milk and fish sauce in the last 30 minutes or so. Heat through and serve with your base choice and garnish with coriander. I also like to serve with extra veggies on the side.


(Without base or side - adjust macros to suit)

◽️Calories: 321
▫️Carbs: 19.5g
▫️Fat: 12.8g
▫️Protein: 31.9g
▫️Fibre: 2g


Protein Fats Carbohydrates
31.9 12.8 19.5