Keto lamb Thai green curry. I couldn't do Vegan week without doing a Thai curry. So far we've done two Indian vegan dishes, cauliflower makhani bites and stir fried okra. We also did an Italian Vegan Pesto with zucchini spaghetti.
However, many dishes contain oyster sauce and added sugars.
You can eat low-carb at most Thai food restaurants by opting for a meat and vegetable stir-fry dish without the brown sauce.
Need mid-week dinner ideas that don't take forever to prepare?
Believe it or not this is a simple recipe just gone the other ones. I think the hardest portion is to find the best ingredients as a result you can enjoy the appetizing Keto lamb Thai green curry for your breakfast with your friends or family.
You can cook Keto lamb Thai green curry using 15 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Keto lamb Thai green curry
- You need 1 tbsp of fresh ginger, crushed.
- You need 3 cloves of garlic, crushed.
- You need 1 tbsp of lime zest.
- It's 2 tbsp of coconut oil.
- Prepare 2 cans of coconut cream.
- You need 1 of medium onion, diced.
- It's 1 of yellow bell pepper.
- Prepare 1 of red bell pepper.
- Prepare 2 of lamb steaks (mine were BBQ leftovers).
- You need 2 tbsp of Thai green dry spices.
- Prepare 2 tbsp of low carb Thai green paste.
- Prepare 1 tbsp of dark soy sauce.
- You need 1 tbsp of fish sauce.
- Prepare of Salt & pepper.
- Prepare of Fresh parsley and lemon wedges for garnish.
Katie has you covered with some curry in a hurry! Make this meal with our keto-friendly Miracle Rice! "Keto Thai Green Curry is probably my all-time favorite fast and easy weeknight dinner. It's spicy and fresh and so delicious. I served it with Miracle Noodle Shirataki Rice to really make it.
Keto lamb Thai green curry instructions
- Lamb stakes - I've used 2 grilled leftovers steaks, chopped them into small pieces..
- In a large saucepan add the coconut oil and place over medium heat. Add the onion, garlic, bell peppers and saute for 5 minutes..
- Add the Thai green paste,2 tbsp coconut cream, soy sauce and fish sauce and simmer for another 5 minutes..
- Add the freshly crushed ginger and lime zest. Stir well..
- Add the cooked lamb, and stir to ensure that lamb is browning..
- Allow the lamb to simmer for 10 minutes before adding the rest of the coconut cream and the dry Thai green spices. Reduce the heat to low..
- Simmer the curry, partially covered, for 15 min..
- Remove the lid and simmer for another 10 minutes..
- Remove from the heat, garnish with parsley and lime wedges and serve with cauliflower rice..
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