Thai Green Curry
The easiest and quickest way to make a Low Carb Thai Green Curry. You can use the curry paste as a base for any filling you like, whether it’s chicken, fish or just veggies. Perfect as a midweek dinner option, that’s not only healthy but yummy too.
Low Carb Thai Green Curry with Barramundi Belly & Cauliflower Rice
Are Curries Low Carb?
I love a good curry, whether its an Indian, Japanese or Thai, if it’s on the menu, I am a very happy bunny! The problem is that some curries contain sugars, seed oils and sometimes even flours, so they are not entirely healthy. Couple that with rice or a flatbread and you are likely to experience an insulin rollercoaster, especially if you already suffer from insulin resistance.
But that doesn’t mean you can’t enjoy a delicious curry. Especially when it’s as easy to make as this one. Full of wonderful aromatics and all the traditional flavours of Thai Green Curry, you can get the full experience whilst nourishing your body with all the good stuff!
Ingredients:
For the Paste:
6 Shallots
1 inch piece of galangal (or ginger)
3 cloves of garlic
2 lemongrass stalks
1 tsp of shrimp paste (optional)
Handful of coriander leaves
Handful of Thai Basil
Handful of Keffir Lime leaves (or lime zest)
1-2 Green chillies
1/4 cup of avocado oil, coconut oil or olive oil
1/2 tsp of turmeric
1/2 tsp of coriander powder
1/2 tsp of cumin powder
For the Curry:
5 Pieces of Barrumandi Belly
1 cup of coconut cream
1 tbsp of sweetener
1 tbsp of liquid amino
1 tbsp of fish sauce (optional, if you don’t use fish sauce double up on the liquid aminos)
1 red pepper sliced
Handful of mangetout
Salt to taste
1 cup of water
Garnish:
Chopped nuts (I used Almonds)
Coriander
Red Chilli
Slice of lime
The base for this curry is perfect for everyone, whether you want use it for fish, like I did, or make it vegan friendly, it’s entirely possible. On top of that, it’s so straight forward that you’ll want to have it every week (or at least bi-weekly).
For my recipe, I’m using Kuhlbarra barrumundi belly. I love this fish as it’s full of omega 3 and collagen, all the good stuff that I love to enjoy. If you are yet to try Kuhlbarra Barramundi you can get $10 off your first order .
Alternatively, you can use any type of protein for the recipe, chicken, prawns, tofu or skip it all together and just have the veggies. Personally, I recommend adding some form of protein as it will help to increase the nutritional profile of this dish and should keep you fuller for longer.
If you are making a vegetarian or vegan version, just omit the shrimp paste and fish sauce in the recipe. Instead double up on the liquid aminos.
I use Liquid aminos in place of soy sauce in my recipes. It is naturally gluten free and it contains both essential and non-essential amino acids. If you are avoiding soy, you can opt for coconut aminos in its place.
The recipe also requires galangal, for those of you who are not familiar with this, it is a root spice similar to ginger and turmeric. If you are unable to use this, replace it with ginger instead.
Traditionally, Thai curries will use palm sugar to counteract the spiciness. In this recipe, I’ve replaced it with some monkfruit.
How to make the Green Curry Paste
The first step is the easiest, just chuck in all the ingredients under “Paste” into a blender and blitz away. It’s really just as simple as that. You want it to be a nice thick paste. If you find that the ingredients are not blending, add about a 1/4 cup of water, to help it along.
Once, the paste is ready, add it into a saucepan and saute until it becomes a rich green colour. This step usually takes 5-7 minutes. Once it’s ready, you should be able to smell the wonderful aroma, then you can pour in the coconut milk or cream.
Allow the sauce to simmer for 2-3 minutes, then add in your vegetables. I used mangetout and red peppers. You can use anything you like, courgettes, aubergine or even asparagus.
Give it a good mix and add in 1 cup of water (or some stock if you prefer) and then go ahead and pop in the liquid aminos, fish sauce (if you are not using fish sauce, double up on the liquid aminos), salt if needed and some sweetener.
Next, plonk in whatever protein you are using for the recipe. As mentioned above, I’m using barramundi belly. Mix it into the sauce then cover with a lid and allow it to simmer on a low heat, until the protein is cooked all the way through. This can be 10 - 15 minutes depending on the size and type of your protein.
When it’s ready, garnish the curry with some fresh, chopped coriander, some chopped nuts and red chillies. Squeeze over some fresh lime if you like some extra zing. Serve it alongside cauliflower rice and enjoy a deliciously healthy dinner.
Low Carb Thai Green Curry
Ingredients
Instructions
- Into a blender, add all the ingredients under "paste" above.
- Blitz until a thick smooth paste is formed.
- Add 1/4 cup of water if the consistency is not paste like.
- Transfer the paste into a saucepan and sauté until it is a rich green colour. About 5-7 minutes.
- Pour in the coconut cream and mix into the paste.
- Then add in your veggies and coat with the sauce.
- Pour in about 1 cup of water.
- Next, add the liquid aminos, fish sauce, salt and sweetener. (If you are omitting the fish sauce, double up on the liquid aminos)
- Chuck in your protein and stir it into the curry.
- Cover with a lid and leave to simmer for 10-15 minutes (or until your protein is cooked through).
- Garnish with fresh coriander, chopped nuts, red chilli and a squeeze of lime.
- Serve with cauliflower rice and enjoy.
Notes
*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that are of no additional cost to you, I may earn a small commission. Read full privacy policy here.
