Sometimes most of us on a low carb diet get cravings for our favourite meals and with a bit of imagination there’s often no reason why low carb and low sugar versions are not possible. The blog Low Carb Diets has lots of great recipe ideas and the latest is this home cooked version of low carb Thai curry…
Most people get Thai curry as a takeaway, or make one at home using a pre-made curry paste. Unfortunately, many of these commercial products include sugar and all sorts of other artificial ingredients.
You’d be better off making your own curry from scratch – it is not very difficult. The only required tool is a blender, and ingredients you would need are available from most UK supermarkets. This way, you will know exactly what’s in your curry and whether it is suitable for your diet.
The main variations of Thai curry are green, red and yellow. They use almost the same basic ingredients, but red and green versions get their colour from red or green chillies respectively, whereas the colour of the yellow curry comes from turmeric.
Below I will provide general guidelines for cooking a low-carb Thai curry, which you can adapt for your own taste. Quantities below assume you are cooking for two.
- 1 shallot or 1/2 red onion
- 4-5 cloves of garlic
- Thumb-size piece of galangal or ginger
- 3-4 stalks of lemongrass
- 1 can of coconut milk or coconut cream – check that it is unsweetened
- 2-5 chillies (depending on how hot you would like it!) – green for green curry, red (fresh or dried) for red or yellow curry
- Optional for green curry – kafir lime leaves
- Optional for red curry – 1 tsp tomato ketchup or tomato puree
- 1lb or so of protein food – anything really – beef, lamb, chicken, turkey, fish, prawns – whatever you fancy, on its own or combined. I often use a combination of chicken and prawns in the same dish (as on the photograph)
- 1 cup of stock – beef, chicken, fish, vegetable – whatever goes with your chosen protein as above
- 1/2lb of vegetables – traditional choices would be bell peppers, tomatoes, aubergines and mushrooms. You can also add cauliflower to make up for the absence of potatoes.
Herbs, spices and condiments
- 1 tsp ground cumin
- 1 tsp ground coriander
- Fresh lime juice (use 1/2 lime)
- Yellow curry only – 2 tsp turmeric
- 1 tbsp fish sauce – use a sugar-free version if you can find one. If not, you can substitute with several salted anchovies or 1tsp anchovy paste.
Obviously, jasmine rice is not an option on a low-carb diet – use cauliflower “rice”, boiled shredded cabbage, or fried grated zucchini instead.
For the full post and method see more at: Low-Carb Thai Curry