Recipe: Appetizing 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.

Keto lamb Thai green curry It's rich, filling and loaded with flavor! Thai food is naturally rich in many keto-friendly foods, such as coconut milk, curry, meats, fish, tofu, and low-carb veggies. However, many dishes contain oyster sauce and added sugars. You can cook Keto lamb Thai green curry using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Keto lamb Thai green curry

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

You can eat low-carb at most Thai food restaurants by opting for a meat and vegetable stir-fry dish without the brown sauce. 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 instructions

  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. Add the zucchini, green beans, and bell pepper teaspoon salt and a few grinds of pepper.

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