I’ve always been a fan of Thai Red curry, but it often has sugar added to it, and sometimes pineapple. I swapped in lower carb veggies and stevia, and used coconut oil to fry the curry paste to make it a little more keto-friendly.
Keto Thai Red Curry
Ingredients:
- 1 tablespoon coconut oil
- ¼ cup white mushrooms
- ¼ cup green pepper, diced
- ¼ cup canned bamboo shoots, diced
- ⅓ cup grape tomatoes, halved
- 1 can (14 oz) coconut milkdivided
- 2 teaspoons Thai red curry paste (*Make it 1 tablespoon if you like it spicier)
- 2 cloves garlic, minced
- 1½ teaspoons freshly grated lime zest
- 1 tablespoon lime juice, freshly squeezed
- 1½ tablespoons fish sauce
- 5 -10 drops liquid stevia, as desired
- ½ pound raw chicken breast, diced OR 1 large can of mackerel
- 1 cup fresh whole spinach leaves, chopped
- ⅓ cup loosely packed basil, chopped
- Lime wedges, for garnish
Directions:
Melt coconut oil in a large skillet over medium heat. Stir in curry paste and garlic until fragrant.
Spoon about ¼ cup from top of coconut milk can, the thick opaque layer, and add to a large skillet and whisk until smoothly blended. Stir mixture until nearly dry, 3-5 minutes.
Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and liquid stevia. Simmer 5 minutes.
Increase heat to medium. If using raw chicken, add it now and cook through. Add green pepper, mushrooms and cook for 2-3 minutes or until veggies are tender. Add tomato and spinach. If using mackerel, add it at this time. Cook until heated through and spinach is wilted.
Stir chopped basil and stir into stew. Serve with cauliflower rice or zucchini noodles, lime wedges, and added chopped fresh basil leaves if desired. Makes 2 servings.
If you make this Thai Red curry recipe, please let me know how it goes in the comments. Or if you share pics of your creation on Instagram, please tag me so I can see them. Enjoy! :)
