Thai Keto Green Curry

I really miss Thai food! Going keto has been tough since I know Thai cooking uses a lot of sugar to sweeten things. AKA NOT KETO. I really wanted to make some Thai dishes keto so I decided to start with something easy, like curry. I grabbed Mike’s Organic Curry Love and man was it easy! Take a look at how to make this surprisingly super easy Thai dish! My mom — who is from Thailand — is visiting LA right now and came over and ate some! I got her stamp of approval!
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Authentic Thai (Mom Approved) Keto Curry

This got the stamp of approval from my Thai Mom!
I really miss Thai food! Going keto has been tough since I know Thai cooking uses a lot of sugar to sweeten things. AKA NOT KETO. I really wanted to make some Thai dishes keto so I decided to start with something easy, like curry. I grabbed Mike’s Organic Curry Love and man was it easy! Take a look at how to make this surprisingly super easy Thai dish! My mom — who is from Thailand — is visiting LA right now and came over and ate some! I got her stamp of approval!

Recipe Info

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

ingredients

1 Packet of Mike’s Organic Green Curry Love
14oz can unsweetened coconut milk
2 cloves of garlic
2 T coconut oil
1 yellow bell pepper
1 t ginger
2 heads of bok choy or 1 eggplant
1 8oz lamb shoulder chop (or any meat)
4 Thai chilis (optional)
2 T erythritol to taste
Salt or fish sauce to taste
1 bunch cilantro

nutritional facts

1 Bowl (1 serving)
calories: 350
total carbs: 9g
net carbs: 5.8g
sugar 4.6g
added sugar: 0g
protein: 10.6g
fat: 32.5g

Can I put other things in my curry?

Absolutely! My mom said just don’t add the filler crap (like cheap vegetables to add volume to your curry), instead try something that will absorb the curry sauce. No carrots or onions! Try things like Thai eggplants (regular chopped into inch cubes work too!), green beans, bell peppers, snap peas, mushrooms, or even bok choy! Just watch the carb content!

Okay, so how do I make it?

First start off by prepping the ingredients. It doesn’t matter how you cut your veg or meat, but just make sure to keep them all the same size so they cook the same. I like to do inch pieces and then put the veg in a bowl and the meat in another.

Next we will be sautΓ©ing your vegetables. I like to pre-sautΓ© them (not the garlic, ginger or cilantro) so I can just toss it in later. Heat a pan on medium-high with a tablespoon of coconut oil and cook until soft.

In a large pot heat up the other tablespoon of oil. Put the whole packet of curry paste into the pot with garlic and ginger and heat until fragrant. Add the meat and sautΓ© until browned but not cooked completely. Then pour the can of coconut milk and stir until well combined.

Once it comes up to a slow boil, add your vegetables, cilantro stems, chili peppers (optional) and taste. Adding a sweetener brings out all of the other flavors so start by adding 1 T of erythritol (it may be enough if you don’t watery vegetables).

The Thai flavor profile is sweet, sour, and salty. Start in that order. Get it sweet and then start tasting (remember these are as bold as you want them!) for salt. The sweet should bring out the hot chilis and sour lime and lemongrass notes of the curry.

That is literally it! So easy! Serve in bowls as a soup, with miracle noodle rice, or another rice substitute. Top with cilantro and serve!

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