Keto Thai Green Curry

Ingredients

• 1 tablespoon Fish Sauce (Thai style, adds umami)
• 1 teaspoon Ground Cumin
• 50 grams Fresh Cilantro (Leaves only, roughly chopped)
• 5 pieces Bird's Eye Chilies (Adjust to desired heat)
• 3 cloves Garlic (peeled)
• 3 pieces Shallots (chopped)
• 2 stalks Lemongrass Stalks (outer layer removed, chopped into small pieces)
• 25 grams Fresh Ginger (peeled and chopped)
• 1 tablespoon Coconut Oil (for sautéing)
• 500 grams Chicken Breast (boneless, skinless, diced into bite‑size pieces)
• 120 grams Mushrooms (sliced (any variety))
• 100 grams Baby Sweet Corn (fresh or frozen)
• 100 grams Snow Peas (trimmed)
• 1 can Coconut Milk (full‑fat, 400 ml)
• 5 pieces Kaffir Lime Leaves (torn)
• 2 teaspoons Dried Thai Basil
• to taste Potassium‑Based Salt (low‑sodium alternative)
• to taste Cracked Black Pepper
• 100 ml Water (about a quarter of the coconut milk can)

Instructions

1. Prepare All Ingredients

   Trim and finely chop the lemongrass, shallots, ginger, garlic, and chilies. Slice mushrooms, trim snow peas, and measure out the remaining ingredients.

   Time: PT5M

2. Make Green Curry Paste

   Add fish sauce, ground cumin, fresh cilantro, chilies, garlic, shallots, lemongrass, and ginger to the blender. Blend until a thick, slightly dry paste forms. If too wet, add a splash more fish sauce.

   Time: PT5M

3. Sauté Paste in Coconut Oil

   Heat 1 Tbsp coconut oil in a deep pan over medium‑high heat until melted. Add the green curry paste and stir‑fry for 2–3 minutes until fragrant.

   Time: PT3M

   Temperature: Medium‑high

4. Cook the Chicken

   Add the diced chicken to the pan, stirring to coat each piece with the paste. Season with potassium‑based salt and cracked black pepper. Cook, stirring occasionally, until the chicken is browned on all sides (about 6–7 minutes).

   Time: PT7M

   Temperature: Medium

5. Add Dried Basil

   Stir in the dried Thai basil and mix for 1 minute.

   Time: PT1M

   Temperature: Medium

6. Incorporate Coconut Milk

   Pour the full can of coconut milk into the pan, stirring to combine. Bring to a gentle simmer, then add torn kaffir lime leaves.

   Time: PT5M

   Temperature: Medium

7. Add Vegetables and Water

   Add mushrooms, baby sweet corn, snow peas, and the measured water. Stir, cover the pan, and let simmer for 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Reduce and Finish

   Uncover the pan and continue to simmer, stirring occasionally, until the sauce reaches your desired thickness (10–12 minutes). Taste and adjust seasoning if needed.

   Time: PT12M

   Temperature: Medium

9. Serve

   Spoon the hot curry over cauliflower rice or serve as is. Garnish with extra fresh cilantro if desired.

   Time: PT2M

Nutrition Facts

Calories

518

Protein

31 g

Carbohydrates

4 g

Fat

55 g

Fiber

2 g