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VEGAN THAI CURRY RECIPE – KETO APPROVED

VEGAN THAI CURRY RECIPE – KETO APPROVED

 (CREDIT:  https://www.brokefoodies.com/vegan-thai-curry-recipe-keto/#wprm-recipe-container-2269)


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 flavor to the sauce and gives it that signature consistency that we all love.

 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.

Cuisine Vegan Keto
 Prep Time 5 minutes
 Cook Time 15 minutes
 Total Time 20 minutes
 Servings 4 servings
 Calories 318 kcal
 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

  1. 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.
  2. 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.
  3. Serve with chopped coriander and green onions to add a bit of freshness to the dish. 
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