Skip to Content

Low Carb Thai Green Curry

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!

Low Carb Thai Green Curry - with steak, Thai eggplant, lime leaves, Thai basil, and more!


The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

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!

Low Carb Thai Green Curry - with steak, Thai eggplant, lime leaves, Thai basil, and more!

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.

Low Carb Thai Green Curry - with steak, Thai eggplant, lime leaves, Thai basil, and more!

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:

Low Carb Thai Green Curry - with steak, Thai eggplant, lime leaves, Thai basil, and more!

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.

Low Carb Thai Green Curry - with steak, Thai eggplant, lime leaves, Thai basil, and more!

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. 

Low Carb Thai Green Curry - with steak, Thai eggplant, lime leaves, Thai basil, and more!

When the bell pepper is tender, stir in the Thai basil.

Low Carb Thai Green Curry - with steak, Thai eggplant, lime leaves, Thai basil, and more!

Transfer the curry to a serving dish, and garnish with extra Thai basil.

Low Carb Thai Green Curry - with steak, Thai eggplant, lime leaves, Thai basil, and more!

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.

Low Carb Thai Green Curry - with steak, Thai eggplant, lime leaves, Thai basil, and more!

Cauliflower rice is the perfect side dish for this curry!

Low Carb Thai Green Curry

Low Carb Thai Green Curry

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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!

Ingredients

Instructions

  1. 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.
  2. Next, add the steak and continue to cook at a simmer for another 5 minutes.
  3. Add the Thai eggplants and cook for a further 10 minutes, stirring occasionally.
  4. When the steak is cooked and the eggplants are tender, add the bell pepper, fish sauce, lime leaves, and Golden Lakanto.
  5. When the bell pepper is tender, stir in the Thai basil and transfer to a serving dish.

Notes

7g net carbs per serving (quarter of the curry)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 4 Serving Size Quarter of the curry
Amount Per Serving Calories 242Total Fat 15gSaturated Fat 7gCholesterol 69mgSodium 924mgCarbohydrates 8gNet Carbohydrates 7gFiber 1gSugar 1gProtein 20g

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe