Let’s be honest – most of the recipes out there look as if they were written by robots or people who have never spilled coconut milk about their shirt.

This is not one of them. This is the type of recipe in which you can actually smell the Curry paste that cooks through the screen.

It is low in carbohydrates, it is simple and it tastes like something that you would get from a tiny Thai shop that is always busy for a certain reason.

Why green curry?

Because it beats. Seriously. Of all the Thai curry – red, yellow, massaman – has green curry this sharp herby kick.

The color comes from green chillies, fresh herbs and garlic, all of which were broken into a paste.

If you cook it properly, it’s not just sharp, it’s powerful. And you want that. Especially when they make keto and sometimes feel their food as if soul is missing.

What does this keto do?

We skip the sugar, definitely skip the rice and definitely gave way to this vegetable loaded by starch like potatoes. We rely on full -greasing coconut milk (do not grab the “bright” stuff), chicken legs for taste and low -carbohydrate vegetables that curry still absorbs like a sponge.

Ingredients

Just let us hold it. No persecution of ingredients in the city.

For the curry:

• 1.5 pounds of chicken legs, skinless, boneless, chopped into pieces

• 2 TBSP Thai Green Curry Paste (Mae Ploy or homemade if you feel like it)

• 1 can (13.5 OZ) full fat coconut milk

• 1 cup of chicken broth (no sugar added)

• 2 tablespoons of coconut oil or avocado oil

• 1 tablespoon of fish sauce (don’t skip this – seriously)

• 1 TL erythritol or monk fruit (optional, only to compensate for the heat)

• Salt to taste

• Handful Thai basil or regular basil, if that’s all you have

• Juice of 1 lime

Vegetables (all keto-safe):

• 1 zucchini, hacked in thick half moon

• 1 pepper, cut

• A handful of green beans or snap floors

• 4-5 Kaffir lime leaves (if you have them, tear them a bit)

Optional: slices of red chilli for warmth, additional basil for topping

Step-by-step statement

1. Heat the oil.
Grab a large pan or a wok. Heat your oil over medium to high heat. Coconut oil adds additional taste here. So if you have it, use it.

2. Cook the curry paste.
Throw your green curry paste. Stir it around for a minute or two. Here the taste wakes up. If your eyes stab a little, you do it right.

3. Add the thick part of the coconut milk.
Shovel the thick creamy part from the top of the can. Stir it into the curry paste. Let it bubble until it looks brilliant and smells of something special.

4. Chicken goes in.
Add your chopped chicken legs. Let them get a little color – not only dampen. Do not stir from the outside.

5. Pour the rest of the coconut milk + broth.
Stir everything in and then bring it to a gentle cook.

6. Add the vegetables.
Start with the green beans and peppers. Let them cook for about 5 minutes. Then throw in the lime leaves of zucchini and kaffir.

7th season it.
Fish sauce now goes in. If you use a sweetener, add it. Taste it. Add a pinch of salt or a splash more fish sauce if you need a kick.

8. Let simmer until perfect.
Let everything bubble for another 10-15 minutes over a low heat. You want the chicken to be completely cooked, the vegetables are exactly right – not mushy, not raw.

9. Add lime and basil.
Shortly before serving, switch off the heat. Press this lime juice and tear in your basil. Have a look. Done.

What to eat (no rice, no problem)

Flower rice is the usual backup singer here, but listen to me:

• In a little bit of garlic and coconut oil fried cabbage

• Zoodles if you want to keep it light

• Just eat it as a soup. Spoon, bowl, game past.

You don’t need a carbohydrate to wear this curry – it is brave enough in itself.

Simple recipe tips for Thai green curry with chicken

• Don’t skip the fish sauce. Your curry tastes flat. It smells funky, but trusts the process.

• Use chicken legs, no breasts. Thighs do not dry out. Nobody likes dry chicken.

• Don’t drown the vegetables. They should swim, not sink.

• Homemade Curry paste? Sure if you have 45 minutes and a mortar and a pestle. Bought shop is in order-just avoid those with additional sugar or strange fillers.

Can you prepare the food?

Absolutely. It is actually better the next day. The flavors are committed, the sauce thickens a little, and the smell of warming up their employees becomes jealous. Keep it in the fridge for up to 4 days. Freeze it if you have to, but the vegetables can become a little soft. Still delicious.

Keto Makros

Depending on your portion size and how many vegetables you add, take a look at:

It is a solid keto meal that does not make your blood sugar too back flips.

Diploma

Look, you don’t have to be a professional chef to do it. It is a pan, not strange techniques, and the taste is wild, how little effort it does. It is Comfort Food that happens to be keto.

Cook it once, screw it up a little, optimize it the second time. Before you know, you will make it without looking at the recipe – and then you know that you have nailed it.

So yes. Thai Green Curry. Keto style. No rice, no nonsense. Only taste.

Let me know if you want a spicy version or even a vegan exchange. I did both.

Press