Keto Recipe: Thai Fish Curry made keto-friendly!

Thai Fish Curry made keto-friendly!

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  1. This Thai fish curry is a favorite amongst my friends and family, and I realised I could make it keto-safe with just a couple of tweaks! Served with shirataki or kelp noodles, It’s not only filling and delicious but also dense with vital nutrients. The original recipe includes maple syrup, but I’ve replaced it below with the option of sugar-free syrup or sweetener.



    [See here for the recipe with step-by-step pictures!](



    1 each shallot
    2 clove garlic
    1 tsp grated ginger
    2 each carrots
    4 oz mushrooms
    2 cup sugar snap peas
    2 tbsp red curry paste
    1 tsp ground turmeric
    1 can tomatoes
    1 cup coconut milk
    1 tbsp soy sauce
    1 tsp sugar free sweetener of choice
    1 cup water
    2 each white fish fillet
    1 tbsp olive oil
    0 each fresh cilantro
    0 each salt
    0 each black pepper
    1 package shirataki or kelp noodles
    1 each lime



    Chop the onion, garlic, carrots, mushrooms, and peas.

    Heat olive oil in a large saucepan over medium heat. Add shallot and garlic and cook until golden brown, about 2 minutes. Add curry paste, ginger, and turmeric. Cook, stirring often, until paste is darkened and starts to stick to pan, 2-3 minutes.

    Add carrots, mushrooms and tomatoes. Cook for about 5 minutes. Season with salt and pepper.

    Stir in coconut milk, water, soy sauce, and maple syrup. Simmer for 8–10 minutes.

    Cut fish into chunks and season with salt and pepper.


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