Vegetarian Keto Thai Green Curry

Ingredients

• 400 ml Coconut Cream (full‑fat canned coconut cream)
• 200 ml Coconut Milk (to thin the curry)
• 1 stalk Lemongrass (bruised with a rolling pin)
• 1 inch Galangal (peeled and sliced; can substitute ginger)
• 6 leaf Kaffir Lime Leaves (torn roughly; reserve a couple for finishing)
• 2 tbsp Thai Green Curry Paste (store‑bought or homemade)
• 1 medium Thai Eggplant (cut into bite‑size cubes)
• 1 cup Mushrooms (sliced; shiitake or button work well)
• 1 medium Zucchini (sliced into half‑moons)
• 1 cup Broccoli Florets (cut into small florets)
• 0.5 tsp Salt (adjust to taste)
• a few drops Stevia Drops (for a subtle sweetness)
• 1 handful Thai Basil (roughly torn; adds fresh aroma)
• 1 piece Bird's Eye Chili (optional) (sliced for extra heat, optional)

Instructions

1. Heat Coconut Cream

   Place the wok or saucepan over medium heat and pour in 100 ml of coconut cream. Let it heat until small bubbles appear around the edges.

   Time: PT2M

2. Add Aromatics

   Bruise the lemongrass stalk with a rolling pin, then add it to the wok along with the sliced galangal and torn kaffir lime leaves. Stir briefly.

   Time: PT2M

3. Cook Curry Paste

   Add the green curry paste and stir continuously until the mixture becomes fragrant and the oil starts to separate from the paste (about 2 minutes).

   Time: PT2M

4. Introduce Vegetables

   Add the cubed Thai eggplant, sliced mushrooms, zucchini half‑moons, and broccoli florets. Toss until every piece is well coated with the curry paste.

   Time: PT3M

5. Add Remaining Coconut Cream

   Pour the remaining 300 ml of coconut cream into the wok, stir, and bring the mixture to a gentle simmer.

   Time: PT5M

6. Thin and Season

   Stir in 200 ml coconut milk, ½ tsp salt, and a few drops of stevia. Cover the wok and let the vegetables cook until just tender, about 10 minutes.

   Time: PT10M

7. Finish with Herbs

   Add two more torn kaffir lime leaves, turn off the heat, and fold in the Thai basil leaves until wilted.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

8 g

Fat

22 g

Fiber

3 g