Low Carb Thai Red Curry
It’s completely worth the effort to roast your ingredients before stewing them together in a pot! This Keto Thai red curry starts off with you making a curry paste from scratch. Aromatic ingredients like garlic, shallot, and ginger are roasted with a mixture of peppers before they’re all combined together in your blender. This base flavors your pot of curry and the chicken and veggies in it. The only other seasoning added is a handful of fresh basil. If you can find Thai basil to use, that’s even better! You’ll love this Keto friendly Thai food recipe for lunch or dinner. Serve it with cauliflower rice or shirataki noodles for a more filling meal.
How to Make It
Step 1
Preheat an oven to 425 F (220 C). Peel a shallot and a whole bulb of garlic. Cut the garlic to the right weight by slicing it in half horizontally. Peel the skin off raw ginger. Remove the tops and deseed the red chiles and bell pepper. You can cut the bell pepper into smaller pieces.
Step 2
Arrange the aromatic ingredients in aluminum foil packets. Pour extra virgin olive oil over the different ingredients, then fold the packets shut. Place all the foil packets on a tray and roast the ingredients for 45 minutes in your oven.
Step 3
When the shallot, garlic, ginger, red chiles, and bell pepper are all roasted, add them to a blender. For the garlic, you should be able to squeeze the roasted cloves right out of their peel. Blend the ingredients with lemon juice, lime juice, and turmeric to make the red curry base.
Step 4
Add the red curry base to a saute pan with tall edges or a wide pot. Pour chicken broth into the pot (you could also use water) and stir the red curry base into the liquid. Bring the liquid to a boil on your stove.
Step 5
Cut chicken breast into cubes, then add them to the boiling pot. Place a lid on the pot and reduce the heat to a simmer. Simmer at low heat for at least 1 hour.
Step 6
After an hour, stir the separated coconut cream from a can of coconut milk into the curry. Add salt, adding more to taste if needed. Quarter zucchini and chop basil, and add these ingredients to the curry too.
Step 7
Simmer the curry without a lid until the excess liquid from the zucchini evaporates. It might take another 20 minutes of simmering to reduce the curry to a thicker consistency. Let the curry cool slightly so it can thicken more before serving.
Ingredients
- Shallot
0.5 oz
- Garlic
1.5 oz
- Ginger Root Raw
0.75 oz
- Hot chili peppers, red, raw
2 each – approx 4″ – 6″ long
- Red pepper
5 oz
- Extra virgin olive oil
2 tbsp
- Lemon juice
1.5 tbsp
- Lime juice, fresh
0.5 tbsp
- Turmeric, ground
0.5 tsp
- Chicken broth
3 cup
- Chicken Breast Boneless Skinless Raw
1 lb
- Coconut cream (liquid from grated meat)
6 oz
- Salt
0.13 tsp
- Zucchini
6 oz
- Basil
0.5 cup, chopped