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.

Make the curry less spicy

Green curry is notorious for being on the spicy side. This is because it’s typically made with Thai green chilis. The long, skinny peppers are spicy, so omit these in the recipe if you wish. Replace any omitted green chilis with green bell pepper. You can also combat some of the heat by adding more lime or lemon juice to the curry as well as liquid stevia or coconut milk.

Types of Keto friendly Thai curry

The main types of curry you’ll come across on Carb Manager or in restaurants are green curry, red curry, and yellow curry. Green curry is often the spiciest and can be made vegetarian or with beef or chicken. Expect lots of green veggies in green curry! Red curry can be spicy or mild, and yellow curry is often the mildest choice.

Storage tips

Store cooled Thai green curry in an airtight container in your refrigerator for up to 5 days. You can also keep the curry portioned in meal prep containers. Try eating your meal with cauliflower rice or shirataki noodles so it’s more filling. This will also help you soak up all the flavorful curry broth!