Recipe: Appetizing Keto lamb Thai green curry

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Before you jump to Keto lamb Thai green curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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One way to deal with this to start seeing some results is to realize that you do not need to change everything straightaway or that you have to completely eliminate certain foods from your diet. Even more important than totally changing your diet is simply substituting healthy eating choices whenever you can. Eventually, you will find that you actually prefer to eat healthy foods after you have eaten that way for a while. As you continue your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.

Hence, it should be fairly obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to keto lamb thai green curry recipe. You can cook keto lamb thai green curry using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Keto lamb Thai green curry:

  1. Provide 1 tbsp of fresh ginger, crushed.
  2. Provide 3 cloves of garlic, crushed.
  3. You need 1 tbsp of lime zest.
  4. Provide 2 tbsp of coconut oil.
  5. Take 2 cans of coconut cream.
  6. Provide 1 of medium onion, diced.
  7. Provide 1 of yellow bell pepper.
  8. Take 1 of red bell pepper.
  9. Prepare 2 of lamb steaks (mine were BBQ leftovers).
  10. Get 2 tbsp of Thai green dry spices.
  11. Get 2 tbsp of low carb Thai green paste.
  12. Use 1 tbsp of dark soy sauce.
  13. Prepare 1 tbsp of fish sauce.
  14. Prepare of Salt & pepper.
  15. Prepare of Fresh parsley and lemon wedges for garnish.

Steps to make Keto lamb Thai green curry:

  1. Lamb stakes – I've used 2 grilled leftovers steaks, chopped them into small pieces..
  2. In a large saucepan add the coconut oil and place over medium heat. Add the onion, garlic, bell peppers and saute for 5 minutes..
  3. Add the Thai green paste,2 tbsp coconut cream, soy sauce and fish sauce and simmer for another 5 minutes..
  4. Add the freshly crushed ginger and lime zest. Stir well..
  5. Add the cooked lamb, and stir to ensure that lamb is browning..
  6. Allow the lamb to simmer for 10 minutes before adding the rest of the coconut cream and the dry Thai green spices. Reduce the heat to low..
  7. Simmer the curry, partially covered, for 15 min..
  8. Remove the lid and simmer for another 10 minutes..
  9. Remove from the heat, garnish with parsley and lime wedges and serve with cauliflower rice..

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