(Easy-Peasy!) Keto Vegan Thai Green Curry Recipe?
Looking for an easy and simple keto vegan meal? This recipe simply delicious and you can stir it up quick and easy, and with tons of flavors!
You must have heard that while following a Keto diet, it is difficult to find a recipe which does not include any meat, eggs or cheese.
That’s not true, there are as many vegan/vegetarian recipes for your Keto diet as there are using meat.
Server it some cauliflower rice or regular rice (for non-ketoers)
- 30g fresh Shiitake Mushrooms
- 15g Red Bell Pepper, cut into strips
- 30g Eggplant, sliced
- 1tbsp Coconut Oil
- 1/2tbsp Green Curry Paste
- 1/4 cup Coconut Milk
- 1.5tsp Vegan Fish Sauce
- 6-8pieces fresh Thai Basil
- Heat coconut oil in a pan. Add green curry paste and roast until aromatic. (add some minced ginger and garlic, optional)
- Add coconut milk, water, and fish sauce. Bring to a boil.
- Add eggplants, shiitake, bell peppers, and basil leaves. Simmer for 5-7 minutes.
Amount Per Serving: Calories: 268Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 970mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 3g
What vegetables are best for Thai Curry?
Generally, can use any vegetables you have on hand! I’ve honestly never had a vegetable that didn’t work in Thai Curries.
My favourites during the summer include eggplant, okra, mushrooms and bell peppers because of all the different textures and flavour profiles they bring to this curry.
Note: Remember, you can also add, potatoes, carrots etc in this recipe. But if you are following the Keto diet, then I would suggest look for those keto approved vegetables.
Can You add Chicken/Shrimp/Tofu?
Ofcourse, chicken breast or slightly roasted shrimps or tofu works well with this recipe.
Use low carb veggies that are in season, they will taste better and you’ll get them for cheap. Eg. Eggplant, Zucchini, Okra, Bell Peppers.
You can absolutely substitute the coconut milk if you enjoy a less coconut-y flavour or just want a lighter broth in general. I often combine half full fat coconut milk and half coconut milk from a carton.
This will yield a very light but still creamy sauce. If you enjoy a bit of a thicker sauce you can also substitute some of the coconut milk with coconut yogurt. However, traditional Thai Green Curry is usually served with a very thin sauce (much like a broth).
Add vegetable broth for more flavors, I did not use vegetable broth in this recipe because I wanted to make it with fewer ingredients. You can also add some minced ginger and garlic.
Add in the lime juice, but do it just before serving or serve a slice with your thai curry bowl. Do not add the lime juice while the curry is cooking or very hot, the lime juice will turn bitter.