Spicy Thai Green Curry is creamy and decadent. This vegetarian keto recipe is also paleo and whole30 compliant!
This curry turned out so wonderfully- I finally got it right! What a perfect dinner to have after spending the day outside cutting and stacking firewood. It has just the right amount of spice, and the flavors aren’t overwhelming.
I was lucky enough to have found some lemongrass powder and kefir lime leaves at an Asian market a while back- but if you don’t have them, just omit. And I used a green curry paste for this, but use any kind you have.
What’s In This Spicy Thai Curry?
- 1 cup coconut milk (full fat)
- 1 cup water
- 3 tbsp Green curry paste
- 1 cup chopped asparagus
- 1 cup chopped carrots
- 1 zucchini, diced
- 1/2 package diced tofu
- 1/2 cup chopped green beans
- 1/2 bell pepper, julienned
- 1 tsp lemongrass powder
- 1 tsp turmeric
- 1/2 tsp curry powder
- 3 kefir lime leaves
- 1/4 teaspoon cayenne powder
How Do I Make This Vegetarian Keto Curry?
In a large pot, bring coconut milk, water, lemongrass powder, kefir lime leaves, turmeric, and curry powder to a boil. Reduce heat to low and add the curry paste, stir to combine.
In a small pot, cover the red potatoes with just enough water to go over the top. Bring to a boil, then summer for 10 minutes or so until they are cooked. Add to the coconut milk.
Add the rest of the veggies and tofu to the pot and simmer for 20 minutes on low until veggies are tender. Remove kefir lime leaves before serving.
Serve over jasmine or brown rice, with a side of crispy baked tofu!
Spicy Thai Green Curry (Vegan, Keto, Paleo, Whole30, GF)
Ingredients
- 1 cup coconut milk full fat
- 1 cup water
- 3 tbsp Green curry paste
- 1 cup chopped asparagus
- 1 cup chopped carrots
- 1 zucchini diced
- 1/2 package diced tofu
- 1/2 cup chopped green beans
- 1/2 bell pepper julienned
- 1 tsp lemongrass powder
- 1 tsp turmeric
- 1/2 tsp curry powder
- 3 kefir lime leaves
- 1/4 teaspoon cayenne powder
Instructions
- In a large pot, bring coconut milk, water, lemongrass powder, kefir lime leaves, turmeric, and curry powder to a boil. Reduce heat to low and add the curry paste, stir to combine.
- In a small pot, cover the red potatoes with just enough water to go over the top. Bring to a boil, then summer for 10 minutes or so until they are cooked. Add to the coconut milk.
- Add the rest of the veggies and tofu to the pot and simmer for 20 minutes on low until veggies are tender. Remove kefir lime leaves before serving.
- Serve over jasmine or brown rice, with a side of crispy baked tofu!
