📝 About This Recipe
Transport your senses to the bustling streets of Bangkok with this aromatic, creamy green curry that perfectly balances spice, salt, and acidity. By swapping traditional palm sugar for a keto-friendly sweetener and focusing on fiber-rich, low-carb vegetables, we’ve created a dish that is as nourishing as it is indulgent. The luscious coconut milk base carries the fragrance of fresh lemongrass and Thai basil, making it a masterpiece of low-carb Thai cuisine.
🥗 Ingredients
The Aromatics
- 3-4 tablespoons Green Curry Paste (authentic Thai brand like Maesri or Mae Ploy for best flavor)
- 1/2 cup Coconut Cream (separated from the top of a chilled can of full-fat coconut milk)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
The Curry Base
- 1.5 cans Full-fat Coconut Milk (13.5 oz cans, unsweetened)
- 1/2 cup Vegetable Broth (low sodium)
- 2 tablespoons Fish Sauce (or vegan No-Fish sauce)
- 1 tablespoon Erythritol or Monk Fruit (granulated keto sweetener)
- 4 pieces Makrut Lime Leaves (bruised to release oils)
Low-Carb Vegetables
- 1 large Zucchini (sliced into half-moons)
- 1 medium Green Bell Pepper (sliced into strips)
- 1/2 cup Bamboo Shoots (canned and drained)
- 2 cups Fresh Spinach (packed)
- 4 pieces Thai Eggplant (quartered, or substitute with Japanese eggplant)
Finishing Touches
- 1/2 cup Thai Basil (fresh leaves)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1-2 pieces Thai Bird's Eye Chili (sliced, optional for extra heat)
👨🍳 Instructions
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1
Open your cans of coconut milk without shaking them. Scoop out about 1/2 cup of the thick coconut cream from the top and place it into a large wok or deep pot over medium heat.
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2
Cook the coconut cream for 2-3 minutes, stirring constantly, until it begins to bubble and the oil starts to separate from the solids. This 'cracking' of the cream is essential for an authentic flavor.
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3
Add the green curry paste to the bubbling cream. Use your spatula to break it up and fry the paste for 3-4 minutes until it becomes highly fragrant and darkens slightly.
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4
Stir in the minced garlic and grated ginger, cooking for another 60 seconds until softened.
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5
Slowly pour in the remaining coconut milk and the vegetable broth. Stir well to ensure the curry paste is fully incorporated into the liquid.
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6
Add the fish sauce, keto sweetener, and the bruised lime leaves. Bring the mixture to a gentle simmer over medium-low heat.
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7
Add the Thai eggplant and bamboo shoots first, as they take longer to soften. Simmer for about 6-8 minutes.
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8
Add the zucchini and green bell peppers. Continue to simmer for another 5 minutes until the vegetables are tender-crisp. Do not overcook, or the zucchini will become mushy.
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9
Stir in the fresh spinach and allow it to wilt into the hot curry, which should only take about 30 seconds.
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10
Turn off the heat. Stir in the fresh lime juice and the Thai basil leaves. The residual heat will wilt the basil and release its anise-like aroma without turning it bitter.
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11
Taste the curry. If you need more salt, add a splash more fish sauce; if it's too spicy, add a little more coconut milk.
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12
Ladle the curry into deep bowls and garnish with fresh cilantro and optional sliced chilies for those who want an extra kick.
💡 Chef's Tips
Don't shake the coconut milk cans before opening; you need that thick cream at the top to fry the curry paste properly. If you can't find Thai basil, use Italian basil mixed with a pinch of ground anise for a similar flavor profile. To keep it strictly keto, ensure your curry paste doesn't have added sugar—many commercial brands do. If the sauce is too thin, simmer it for a few extra minutes before adding the delicate vegetables like zucchini. For a protein boost, you can add firm tofu or sautéed shrimp during the last 4 minutes of cooking.
🍽️ Serving Suggestions
Serve over steamed cauliflower rice to soak up the delicious green curry sauce. Pair with a chilled glass of sparkling water with a squeeze of lime and a sprig of mint. Accompany with a side of Thai cucumber salad (made with vinegar and sweetener) for a refreshing crunch. Serve alongside 'Keto Naan' or almond flour flatbreads for dipping. Finish the meal with a few slices of fresh pomelo or a small bowl of coconut cream whipped with vanilla.