When I made Thai red curry paste from scratch on the last episode of the show, you knew what was coming. Of course I had to follow that up with a proper Red Thai curry recipe. And it’s 100% Keto friendly. I decided to use pork for my curry. I actually just picked up a packet of what I thought was boneless pork. It turned out to be with the bone but despite that the curry was delicious. Anyway enough jibber jabber. Enjoy!
Make it with anything!
This recipe is the most basic Keto Thai curry recipe. That fresh curry paste makes it really vibrant and delicious. The chillies give it a lovely heat that’s more about flavour than burning your head off. You can pretty much make this curry with any meat of choice. You can use chicken on the bone or even boneless pieces. Chicken will cook much faster and the meat will be way more tender. A slow cooking cut of beef is also a great substitute.
You can make this completely vegetarian by throwing in some broccoli, zucchini, french beans etc into the mix. Even prawns or fish will go really well. It’s a great curry recipe to have on hand and very flexible based on what’s in your fridge.
Nutrition Info (Per serving) – Curry Only!
- Calories: 227
- Net Carbs: 7g
- Carbs: 7g
- Fat: 22g
- Protein: 2g
- Fiber: 0g
This recipe makes 4 servings. Get this recipe on myfitnesspal. These macros are just for the curry. Basically the coconut milk, fish sauce, curry paste and basil. I’ve not included the meat and eggplant because you can add that separately based on what you use. You might choose to use a different protein like chicken, beef or prawns. A variety of vegetables can be added like broccoli, spinach, mushrooms etc. So I’m leaving the macros here more flexible.
Keto Thai Red Curry
- Start by chopping the pork into strips or small pieces so that they cook quicker and are easier to eat as well.
- Cut the eggplant into cubes and lightly salt and leave for 10 minutes to remove any bitterness. After 10 minutes pat dry with a paper towel.
- Heat your wok on the stove and add in about 60-80 of your coconut cream and cook till the oils start to separate from the cream.
- Then add in the curry paste and stir well. Cook for about 1-2 minutes before adding in the stevia and the fish sauce.
- After 2 minutes of cooking add in your pork and cook for about 4-5 minutes on a high heat till the pork starts to get some colour.
- Pour in the rest of the coconut cream. Don't forget to rinse out the can with some water and waste nothing. Make sure all the meat is submerged. You can add some water if needed. Cover with a lid and cook for 10-15 minutes till the meat is tender.
- Once the meat is cooked then add in the eggplant and cook for a further 5 minutes till that is tender as well.
- Add in 5-6 kafir lime leaves, make sure you tear them before adding to release all their aroma. Also add in 2-3 fresh red Thai chillies. Chop them up for more heat or leave them whole if you don't want it spicy.
- Cook for a final 2 minutes till all the flavours are well infused and finish with the fresh Thai basil.
- Serve with some cauliflower rice.