Keto Thai Green Curry
If you’re on a keto diet and craving something exotic, look no further than this delightful Keto Thai Green Curry. Bursting with flavor and vibrant colors, this dish not only satisfies your taste buds but also aligns perfectly with your low-carb lifestyle. With tender chicken, crunchy vegetables, and a creamy coconut base, this recipe is sure to become a staple in your weekly meal prep. Let’s dive into what makes this dish so special!
Why It Deserves a Spot
Keto Thai Green Curry is a fantastic way to indulge in rich flavors without the carbs that traditional curry might bring. The combination of coconut milk and Thai green curry paste creates a luscious sauce, while the chicken and vegetables provide a satisfying texture and nutritional punch. This dish not only fits perfectly into your low-carb regimen but also introduces you to the vibrant world of Thai cuisine. Plus, it’s quick to prepare, making it an ideal weeknight dinner option.
Shopping List
- 1.5 lb chicken breasts or thighs (700g), cubed
- 1 tablespoon groundnut oil or light olive oil
- 2 tablespoons Thai green curry paste
- 2 lemongrass stalks, chopped
- 1 garlic clove, finely minced
- 14 oz coconut milk from a tin (400ml)
- ½ cup chicken stock (120ml)
- Juice of 1 lime
- Zest of 2 limes
- 7 oz sugarsnap peas (200g) or green beans
- 5 oz bean sprouts (150g)
- Handful of fresh coriander (cilantro) to serve
- 1 teaspoon Thai fish sauce (optional)
Hardware & Gadgets
- Large skillet or wok: Ideal for stir-frying and simmering the curry.
- Chopping board: For prepping veggies and chicken.
- Knife: A sharp knife makes cutting through chicken and vegetables a breeze.
- Measuring cups and spoons: Ensure that you get the proportions right for this flavorful dish.
Keto Thai Green Curry — Do This Next
Step 1: Prepare the Ingredients
Start by cubing your chicken into bite-sized pieces. Chop the lemongrass and mince the garlic. Set these aside as you’ll need them in a moment.
Step 2: Heat the Oil
In a large skillet or wok, heat the groundnut oil over medium heat. Allow it to warm up before adding the garlic and lemongrass. Sauté for about 1-2 minutes until fragrant.
Step 3: Cook the Chicken
Add the cubed chicken to the skillet and cook until it’s browned on all sides. This should take about 5-7 minutes. The chicken doesn’t need to be fully cooked at this point, as it will continue cooking in the sauce.
Step 4: Add the Curry Paste
Once the chicken is browned, stir in the Thai green curry paste. Mix well so that the chicken is coated in the paste, cooking for another 2 minutes to enhance the flavors.
Step 5: Pour in the Coconut Milk and Stock
Slowly add the coconut milk and chicken stock to the skillet. Stir well to combine all the ingredients. Bring this to a gentle simmer.
Step 6: Add the Vegetables
Once the curry is simmering, add the sugarsnap peas (or green beans) and bean sprouts. Allow everything to cook together for about 5 minutes until the vegetables are tender but still crisp.
Step 7: Final Touches
Remove the skillet from heat and stir in the lime juice and zest. If you’re using Thai fish sauce, add it now to enhance the umami flavor. Taste the curry and adjust seasoning if necessary.
Step 8: Serve
Garnish with fresh coriander (cilantro) before serving. This curry pairs beautifully with cauliflower rice or on its own as a hearty, low-carb dish.
Swap Guide
- Chicken: Feel free to swap chicken for shrimp or tofu for a vegetarian option.
- Coconut Milk: If you prefer a lighter version, use light coconut milk.
- Vegetables: Substitute with bell peppers, zucchini, or broccoli based on your preference.
- Fish Sauce: Omit if you’re looking for a vegetarian recipe or replace with soy sauce for a different flavor.
What Not to Do
- Don’t skip the garlic and lemongrass—they add essential flavors to the curry.
- Avoid overcooking the vegetables; they should be tender yet crisp for the best texture.
- Don’t forget to taste and adjust the seasoning before serving.
Keep It Fresh: Storage Guide
Leftover Keto Thai Green Curry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. If you want to keep it for longer, consider freezing it. Just make sure to let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months, and thawed overnight in the refrigerator before reheating.
Popular Questions
Can I use a different protein source?
Absolutely! You can substitute chicken with shrimp, beef, or even tofu to keep it plant-based. Just adjust the cooking times as needed.
Is this Keto Thai Green Curry spicy?
The spice level can vary depending on the Thai green curry paste you choose. If you prefer a milder curry, look for a milder paste or use less of it initially, adding more to taste.
What can I serve with this curry?
This curry pairs well with cauliflower rice for a low-carb option, but you can also serve it with regular rice if you’re not strictly following a keto diet.
Can I make this curry in advance?
Yes! This curry is perfect for meal prep. Just make it in advance and store it in the fridge or freezer. The flavors will deepen and improve over time, making it even tastier!
Final Thoughts
This Keto Thai Green Curry will not only satisfy your cravings but also keep you on track with your dietary goals. The rich flavors and creamy texture make it a dish everyone will love, regardless of their dietary preferences. Enjoy this delightful meal with your loved ones, and don’t forget to share your experience with this amazing recipe! Happy cooking!
Keto Thai Green Curry
Ingredients
Equipment
Method
- Start by cubing your chicken into bite-sized pieces. Chop the lemongrass and mince the garlic. Set these aside as you’ll need them in a moment.
- In a large skillet or wok, heat the groundnut oil over medium heat. Allow it to warm up before adding the garlic and lemongrass. Sauté for about 1-2 minutes until fragrant.
- Add the cubed chicken to the skillet and cook until it’s browned on all sides. This should take about 5-7 minutes. The chicken doesn’t need to be fully cooked at this point, as it will continue cooking in the sauce.
- Once the chicken is browned, stir in the Thai green curry paste. Mix well so that the chicken is coated in the paste, cooking for another 2 minutes to enhance the flavors.
- Slowly add the coconut milk and chicken stock to the skillet. Stir well to combine all the ingredients. Bring this to a gentle simmer.
- Once the curry is simmering, add the sugarsnap peas (or green beans) and bean sprouts. Allow everything to cook together for about 5 minutes until the vegetables are tender but still crisp.
- Remove the skillet from heat and stir in the lime juice and zest. If you’re using Thai fish sauce, add it now to enhance the umami flavor. Taste the curry and adjust seasoning if necessary.
- Garnish with fresh coriander (cilantro) before serving. This curry pairs beautifully with cauliflower rice or on its own as a hearty, low-carb dish.
Notes
- Feel free to swap chicken for shrimp or tofu for a vegetarian option.
- If you prefer a lighter version, use light coconut milk.
- Substitute with bell peppers, zucchini, or broccoli based on your preference.
