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Keto Vegan Thai Curry Recipe

February 6, 2018 By Idriss 12 Comments

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One of the biggest challenges I have had, and still have, going through a Ketogenic diet is creating and enjoying more plant-based dishes. It is a challenge, but it is a very enjoyable and potentially yummy one, just like today’s recipe. Today’s recipe is all about keeping the carbs down, the proteins and fats up, and as always, keeping it simple. As simple as a curry, a Vegan Thai Curry.

Keto & Vegan Thai Curry

A lot of people have reached out to me, asking me if it is possible to adopt a vegan keto diet. The short answer is, yes, it is possible. The long answer is, it can be little a challenging.

The challenging part, is my personal favourite in this dilemma. I love a challenge, and that is why, in the future, you will see more and more low carb vegan recipes.

So What Makes this Keto?

Let’s talk macros, here is what you get from one portion (makes 4):

  • Net Carbs: 7g
  • Fat: 27g
  • Protein: 12g
  • Calories: 318 kcal

That’s keto in a nutshell, most calories come from healthy fats (in our case plant fats), proteins are the second highest provider of calories and finally carbs.

Answers to questions you might have about this recipe.

How to thicken your Thai Curry? In this case, I know this is not traditional, and I don’t do traditional, I used Natural Almond Butter to thicken the sauce. It adds a nice subtle flavour to the sauce and gives it that signature consistency that we all love.

How to make Thai Curry paste? For this recipe, I did not make it. I used the Thai kitchen brand, if you want my recipe for it, I will share it on the blog. Just ask in the comments box!

I don’t like Tofu, can I use something else? If you’re not vegan, you are in no shortage of choices when it comes to protein (chicken breast, steak, whatever you like). If you’re vegan, tempeh would be my suggestion for you.

 How to serve and eat this Thai curry? Easy, grab a pair of chopstick (or fork) and have at it. You can also serve this with cauliflower rice. I personally prefer the first option.

Can I freeze Thai Curry? Yes you can. Place it in a ziplock bag, make sure it’s evenly distributed (it will be easier to defrost) and freeze.

Vegan Thai Curry Recipe.

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4.80 from 5 votes

Vegan Thai Curry

Easy, vegan and keto approved thai curry. 
Course Main Course
Cuisine Vegan Keto
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 318kcal
Author Idriss

Ingredients

  • 1 tofu pack 454g, cut into 16 cubes.
  • 2 Bell peppers (Red & Green) Cut into strips
  • 2 tbsp coconut oil
  • 1 tbsp tomato paste
  • 1 15 oz can coconut milk full fat
  • 2 tsp chili flakes
  • 1 tsp thai curry paste
  • 1 tbsp almond butter
  • Thumb sized piece of ginger peeled
  • 1 stalk of lemon grass cut into 3 pieces
  • 1 clove or garlic
  • 1/4 cup soy sauce

Instructions

  • Heat a pan at medium heat and melt your coconut oil. Mince your ginger and garlic and add to the pan. Add your bell pepper strips and lemon grass pieces. Stir for 30 seconds and add your coconut milk and chill flakes. Stir again.
  • Add your soy sauce, thai curry paste, tomato paste, and almond butter. Stir for 1 minute and add your Tofu cubes. Let your curry cook for 5-10 minutes, or until the sauce thickens and take off the heat.
  • Serve with chopped coriander and green onions to add a bit of freshness to the dish. 

Nutrition

Fiber: 2.1gCalories: 318kcalFat: 27.1gProtein: 12gCarbohydrates: 9.1g
Tried this recipe?Mention @broke_foodies to be featured on our page!

 

Vegan Thai Curry - This is a sweet and spicy recipe that is both vegan and keto. If you're craving a curry tonight, look no further.
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Filed Under: Keto, Make this for dinner !, Recipe Index, Vegan

Previous Post: « Keto Burrito Bowl – Steak & Pico de Gallo
Next Post: Loaded Keto Portobello Mushroom Cups »

Reader Interactions

Comments

  1. Karina Clark

    May 11, 2018 at 11:04

    5 stars
    Hi!
    Love this recipe! So simple and yummy. Can you please share your recipe for Thai Curry paste please. Also, what can be a substitution for the lemongrass? Sometimes it’s hard to find at my local supermarkets.

    Reply
    • Idriss

      May 12, 2018 at 22:10

      Thank you, Karina!

      I will make sure to add it here as soon as I can :).
      As for the lemongrass, you can use any other herb that is fragrant, lemon thyme is a great choice. Another thing you can do is just add some lemon zeste to your curry at the end once its cooked. It’ll be a little different but it will add some freshness to your dish

      Have fun 😉

      Reply
  2. Networks

    January 25, 2019 at 05:23

    4 stars
    Thanks for this testy recipe .

    Reply
  3. Liz

    May 14, 2019 at 18:47

    This was really tasty. I served this over tofu Shirataki noodles. Easy to make and satisfying!My omnivore husband liked it, too. Thank you!

    Reply
    • Idriss

      May 17, 2019 at 07:17

      The addition of Shirataki Noodles is a great idea! I’m a big fan of those. Thanks for sharing 🙂

      Reply
  4. Angela

    May 16, 2019 at 20:22

    5 stars
    Just finished devouring this dish! It was delicious. I added shrimp to my dish and topped it off with sesame seeds and cilantro and had it with cauliflower rice! Will be making it again in the future!

    Reply
    • Idriss

      May 17, 2019 at 07:16

      Glad to hear that Angela! Enjoy 🙂

      Reply
  5. Mary DuPont

    June 23, 2019 at 13:03

    Stupid question..is this yellow or red curry?!?

    Reply
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Hi there!

I'm Idriss. I'm a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome! Read more about us ...

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