This low carb Thai green curry is a gorgeous aromatic dish that is both spicy and sweet. It features traditional ingredients whilst keeping the carb count down!
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Did you see my recipe a few weeks ago for Low Carb Thai Red Curry with chicken? Well now I've made a green curry version with beef and Thai eggplants!
Special Ingredients Required
Actually the eggplants are where this recipe started, because I randomly saw them in one of my local stores. They are golf-ball sized and contain about 2g net carbs each!
I usually try and avoid “specialty” ingredients, and might normally have stopped at the eggplants. But not this time! You'll also need some green Thai curry paste (found in most supermarkets although some smaller stores only stock the red paste), and fresh Thai basil. Thai basil has a distinctive aniseed taste – don't substitute with Italian basil otherwise it will mess up the flavor profile of the dish! I found the basil in my local Mariano's/Kroger. By the way, don't store your Thai basil in the fridge, keep it at room temperature like regular basil.
And finally – kaffir lime leaves. I doubted that I could buy them locally, but would you believe that Amazon had them for sale?!? I received a huge stack as shown below:
You only need a few for this recipe, but the good news is that if you put them in a ziplock bag they store really well in the freezer – even for a year! At a real pinch you could add lime juice instead, but the benefits of the lime leaves (other than being zero carb, because they just infuse the curry rather than get eaten), is that they add the citrus flavor without any sourness.
Right, that's it for special ingredients – on with the recipe!
How to Make a Low Carb Thai Green Curry
Add some unsweetened full-fat coconut milk to a large deep-sided pan, together with the green paste. Bring to a boil, stirring the paste until it dissolves into the milk, then reduce to a simmer for 5 minutes.
Next, add some diced steak – you don't need that much as it's only one of many stars of the show. I used a 10oz New York strip steak. Continue to cook at a simmer for another 5 minutes, then add the Thai eggplants.
Cook for a further 10 minutes, then add some sliced bell pepper (any color), fish sauce, lime leaves, and Golden Lakanto. Oops another special ingredient! Traditionally it would be palm sugar but this sweetener makes a great alternative.
When the bell pepper is tender, stir in the Thai basil.
Transfer the curry to a serving dish, and garnish with extra Thai basil.
This dish is complex, and that's what makes all the effort worthwhile. It's both sweet and spicy, but also with hints of citrus and aniseed. Soooo good.
Cauliflower rice is the perfect side dish for this curry!
- 1 (13.66 fl oz / 403ml) can unsweetened full-fat coconut milk
- 2 tbs green Thai curry paste
- 10 oz steak, trimmed and diced
- 6 Thai eggplants, stems removed then quartered
- ½ bell pepper, any color, sliced
- 2 tbs fish sauce
- 4 fresh kaffir lime leaves
- 1 tbs Golden Lakanto (or other brown low carb sweetener)
- Thai basil leaves, to garnish
- Add the coconut milk to a large deep-sided pan, together with the green paste. Bring to a boil, stirring the paste until it dissolves into the milk, then reduce to a simmer for 5 minutes.
- Next, add the steak and continue to cook at a simmer for another 5 minutes.
- Add the Thai eggplants and cook for a further 10 minutes, stirring occasionally.
- When the steak is cooked and the eggplants are tender, add the bell pepper, fish sauce, lime leaves, and Golden Lakanto.
- When the bell pepper is tender, stir in the Thai basil and transfer to a serving dish.
7g net carbs per serving (quarter of the curry)
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Nutrition InformationYield 4 Serving Size Quarter of the curry
Amount Per Serving Calories 242Total Fat 15gSaturated Fat 7gCholesterol 69mgSodium 924mgCarbohydrates 8gNet Carbohydrates 7gFiber 1gSugar 1gProtein 20g