Keto Vegan Thai Lemongrass Coconut Curry

Dive into a world of vibrant flavors with this Keto Vegan Thai Lemongrass Coconut Curry, a perfect blend of creamy coconut, tangy lemongrass, and an array of spices that will transport your taste buds straight to the bustling streets of Thailand—all while keeping it low-carb and keto-friendly!

Course Dinner

Cuisine Thai

Keyword keto Thai dinner, keto vegan curry, low-carb coconut curry, Thai lemongrass curry, vegan keto meals

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 330kcal

Equipment

Large pot
Knife
Cutting board
Tofu press (optional)
Spiralizer (optional)

Ingredients

1 tablespoon coconut oil 14g
4 cloves garlic, minced 12g
1 inch ginger root, grated 15g
2 stalks lemongrass, tender parts only, finely chopped 30g
1 red bell pepper, thinly sliced 119g
1 medium zucchini, spiralized or cut into matchsticks 196g
1 cup sliced mushrooms 70g
1 can full-fat coconut milk 400ml
1 cup vegetable broth, low sodium 240ml
2 tablespoons red curry paste 50g
1 tablespoon soy sauce or tamari 15ml
2 teaspoons erythritol or monk fruit sweetener 8g
1 block firm tofu, pressed and cubed 396g
1 tablespoon lime juice 15ml
Salt to taste
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Prepare Ingredients: Press the tofu to remove excess moisture and cube. Finely chop the lemongrass, mince the garlic, grate the ginger, slice the red bell pepper, and spiralize or matchstick the zucchini.
Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant.
Cook Vegetables: Add the red bell pepper and mushrooms to the pot. Cook for 5 minutes until the vegetables start to soften.
Combine Liquids: Stir in the coconut milk, vegetable broth, red curry paste, soy sauce or tamari, and sweetener. Mix until the curry paste is fully dissolved.
Simmer: Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld together.
Add Tofu and Zucchini: Incorporate the tofu cubes and zucchini into the curry. Simmer for an additional 10 minutes.
Final Touches: Squeeze in the lime juice and add salt to taste. Stir well.
Serve: Ladle the curry into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Notes

Adjust the level of spice by using more or less red curry paste.

If you're not strictly vegan, fish sauce can be used in place of soy sauce or tamari for an authentic Thai flavor.

The erythritol or monk fruit sweetener can be omitted if you prefer a less sweet curry.

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Nutrition