Recipe: Delicious Keto lamb Thai green curry

Keto lamb Thai green curry. I couldn't do Vegan week without doing a Thai curry. So far we've done two Indian vegan dishes, cauliflower makhani bites and stir fried okra. We also did an Italian Vegan Pesto with zucchini spaghetti.

However, many dishes contain oyster sauce and added sugars. You can eat low-carb at most Thai food restaurants by opting for a meat and vegetable stir-fry dish without the brown sauce. This Keto Thai Green Chicken Curry is a delicious dinner recipe that you'll be eating again and again. You can cook Keto lamb Thai green curry using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Keto lamb Thai green curry

1. You need 1 tbsp of fresh ginger, crushed.
2. It's 3 cloves of garlic, crushed.
3. It's 1 tbsp of lime zest.
4. It's 2 tbsp of coconut oil.
5. Prepare 2 cans of coconut cream.
6. It's 1 of medium onion, diced.
7. Prepare 1 of yellow bell pepper.
8. You need 1 of red bell pepper.
9. It's 2 of lamb steaks (mine were BBQ leftovers).
10. You need 2 tbsp of Thai green dry spices.
11. It's 2 tbsp of low carb Thai green paste.
12. It's 1 tbsp of dark soy sauce.
13. Prepare 1 tbsp of fish sauce.
14. You need of Salt & pepper.
15. It's of Fresh parsley and lemon wedges for garnish.

It's rich, filling and loaded with flavor! Keto lamb Thai green curry #mycookbook. If you love exotic food, here is a delicious keto curry-in-a-hurry you can try. Not quite made the traditional curry way.

Keto lamb Thai green curry step by step

1. Lamb stakes - I've used 2 grilled leftovers steaks, chopped them into small pieces..
2. In a large saucepan add the coconut oil and place over medium heat. Add the onion, garlic, bell peppers and saute for 5 minutes..
3. Add the Thai green paste,2 tbsp coconut cream, soy sauce and fish sauce and simmer for another 5 minutes..
4. Add the freshly crushed ginger and lime zest. Stir well..
5. Add the cooked lamb, and stir to ensure that lamb is browning..
6. Allow the lamb to simmer for 10 minutes before adding the rest of the coconut cream and the dry Thai green spices. Reduce the heat to low..
7. Simmer the curry, partially covered, for 15 min..
8. Remove the lid and simmer for another 10 minutes..
9. Remove from the heat, garnish with parsley and lime wedges and serve with cauliflower rice..

I use ground spices and I toast them quickly in ghee (or butter) before adding seasoning and chicken. Low and slow or pressure cook it. Mutton is a fairly tough meat and it takes time to cook. India is a country where time is money and which is probably why the pressure cooker is one of the most used appliances in the kitchen. Thai green curry is fab, but have you ever tried it with lamb?