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.

Substituting special ingredients

If you can’t find shallots, use yellow onion. If you can’t find raw ginger, add jarred ground ginger or dry ginger powder to your blender after roasting the other ingredients. Choose a chile that is going to be a taste and spice-level you enjoy. Red Fresno chiles may not be Thai, but they work great here.

My red curry is turning orange or yellow

When you blend the curry ingredients, your curry base will start out with a bold reddish color. It may not be perfectly red because of any turmeric you added. As you cook the curry and add other ingredients, the red curry may turn a little paler in color. As long as your curry is close to an orange color, you haven’t gone wrong.

Make the curry less spicy

You can substitute the red chiles with more red bell pepper to make the curry less spicy. You can also dial back on the amount of ginger used, which may feel a little spicy for some. You can combat some of the spice level by using more lemon and lime juice. You can also add extra coconut cream to your curry if needed.