Low Carb Thai Green Curry
Making Keto Thai food is a little easier than fully cooking traditional Thai recipes. Keto Thai green curry is made with lots of garlic, ginger, shallot, and green peppers. These ingredients are roasted in your oven and make the vibrant green base of your curry. The cooking process is actually very simple! Just let your protein simmer in the curry, add your vegetables, and then you’re done. The curry already has fat, protein, and vegetables all in one serving, so you could eat the curry as is. If you have carbs to spare, try ladling the curry over your favorite assortment of low-carb steamed vegetables. You can also eat the curry with steamed riced cauliflower.
How to Make It
Step 1
Preheat the oven to 425 F (220 C). Peel large cloves of garlic and the shallot. Peel the skin from ginger root and chop it into small pieces. Additionally, cut the bell pepper into strips and remove the stems from thin, green chilis.
Step 2
Arrange the aromatic ingredients and the peppers in aluminum foil packets on a baking sheet. Drizzle all the extra virgin olive oil over the ingredients. Seal the aluminum foil packets and roast the ingredients for 45 minutes or until they’re all soft.
Step 3
While the roasted ingredients are still warm, add them to a blender or food processor. Add fish sauce, lime juice, whole cilantro leaves and stems, white pepper, and turmeric. Blend the ingredients to make the base of your green curry. You may thin out the base with a little water only if necessary.
Step 4
Add the green curry base and all beef broth to a pot and stir the ingredients together. Bring the pot to a boil, then reduce it to a simmer. Stir the coconut cream and salt into the pot until it dissolves in the broth.
Step 5
Cut beef round into thin, short strips and add it to the simmering broth. Place a lid on the pot and simmer the beef on low heat for at least 1 hour. Simmer longer if possible to make the beef extra tender.
Step 6
Slice brown mushrooms and chop bok choy and basil. Stir these ingredients into the simmering pot. Raise the heat and simmer your pot with the lid off for approximately another 10-15 minutes or until the broth reduces to a creamier consistency. Reduce the curry to your preference for serving with cauliflower rice or eating as is.
Ingredients
- Garlic
4 clove
- Shallot
0.75 oz
- Ginger Root Raw
0.5 oz
- green bell pepper
5 oz
- Hot chili peppers, green, raw
1 oz
- Extra virgin olive oil
2 tbsp
- Fish sauce (nam pla or nuoc mam)
1 tbsp
- Lime juice, fresh
3 tbsp
- Cilantro
0.75 oz
- White pepper, ground
0.5 tsp
- Turmeric, ground
0.25 tsp
- Beef broth
3 cup
- Coconut cream (liquid from grated meat)
4 oz
- Salt
0.5 tsp
- Beef Australian Grass-fed Round Top Cap-off Steak Roast Boneless Separable Lean And Fat Raw
1 lb
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
4 oz
- Bok choy
1.5 oz
- Basil
10 leaf