Quick & Easy Thai Green Curry (Dairy-Free | Keto | Paleo)

Quick & Easy Thai Green Curry (Dairy-Free | Keto | Paleo)

This quick and easy Thai green curry is ready to eat in under 30 minutes! It is dairy-free, low-carb and a satisfying dinner for any night of the week.

Easy-Breezy Cooking…

We all need those reliable curry recipes to rely on, and this is one of mine. Curries are the perfect dinner for any night of the week, They’re healthy, fast, versatile and easy!

This recipe can easily be adjusted to suit your lifestyle and tastebuds. If you’re vegan, omit the fish sauce and make sure your Thai green curry paste as no shrimp paste in it. If you’re not in the mood for chicken, substitute it for pork or fish. Finally, if you prefer different vegetables, you can use eggplant, zucchini, kale, spinach, squash, green beans, cauliflower or carrots (depending on how strictly keto you are).

What Makes This Curry So Good…

The sauce.

It super flavorful and only needs 8-10 minutes to simmer, before it’s good to eat. However, if you really want to intensify those flavors, then make this curry in the morning or afternoon and let it sit for a few hours, before reheating and serving. YUM!

What Makes This Sauce SO good?

  • Thai Green Curry Paste – Being a busy mum, as well as spending way too many hours in the kitchen everyday, I opted for a store-bought curry paste. Of course, I checked all the labels of all of them, and opted for the one with the simplest ingredients and lowest carbs. As I mentioned above, if you are vegetarian/vegan, make sure there’s no shrimp paste added to it.
  • Coconut Milk – This is a staple in our house. I add it to all sorts of recipes. It is dairy-free, high fat, low carb, paleo, keto and whole30 friendly. Like in my Curry In A Hurry recipe, I scoop out the top of the coconut milk and only use a couple of tablespoons of the liquid.
  • Kaffir Lime Leaves – These have a lovely, distinct aroma, which is crucial for this recipe. You can get it pretty much everywhere.
  • Fish Sauce – This gives that authentic flavor to green curries. Even though I have never done this, I have read that some people even like to drizzle a little on top of their curries after it’s finished cooking, before they tuck in.
  • Thai Basil – This is essential. It smells amazing and finished the curry off perfectly! Avoid substituted this for regular basil, it just is not the same...at all!

Top & Serve…

TOP with a sprinkle of cilantro and, if you want that extra crunch, a handful of chopped peanuts/ cashews.

SPICE IT UP with some chili peppers or chili sauce.

SERVE with Coconut Cauliflower Rice, Cauliflower Pilaf Rice or Low Carb Naan Bread (recipes coming soon!)

More Recipes You Might Like…

Thai Chicken Curry Soup

Thai Tuna Burgers With Asian Slaw

Rotisserie Chicken Curry

Curry Spiced Mixed Nuts

Quick & Easy Thai Green Curry (Dairy-Free | Keto | Paleo)

This quick and easy Thai green curry is ready to eat in under 30 minutes! It is dairy-free, low-carb and a satisfying dinner for any night of the week.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Thai
Keyword: curry, easy, green, keto, low carb, quick, thai
Servings: 6
Calories: 368kcal
Author: Anna – everydayketorecipes

Ingredients

  • 1 tbsp coconut oil
  • 1/2 onion diced
  • 1 tsp garlic minced
  • 1 red pepper chopped
  • 1 cup mushrooms sliced
  • 2 lbs chicken breasts chopped
  • 2 tbsp Thai green curry paste (store bought or homemade)
  • 1 (14.5oz) can unsweetened coconut milk
  • 4-6 Kaffir lime leaves whole
  • 2 tsp fish sauce
  • 14-16 Thai basil leaves chopped
  • 1/2-1 tsp salt

Instructions

  • Heat oil in a large non-non-stick skillet. Sauté the mushrooms, pepper, onion and garlic for 2-3 minutes, until softened. Stir frequently to ensure they don't burn.
  • Add chicken and cook for a further 3-4 minutes, until no longer pink in the center.
  • Add the the creamy, top part of the coconut milk and 3 tablespoons of the liquid part of it, to the skillet and stir in the Thai green curry paste and Kaffir lime leaves. (Add another tablespoon or two of the coconut milk liquid, if you want to thin it out more).
  • Cover and reduce the heat to a low-medium, and simmer for 8-10 minutes.
  • Discard the lime leaves.
  • Stir in the fish sauce, salt and Thai basil and mix well for a good minute.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  6
Calories:  368
Fat: 17.7g 
Carbohydrate:  5.2g
Fiber: 0.6g 
Net Carbs: 4.6g 
Protein:  44.9g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.



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