Thai Red Paste & Curry
Keto Fitness Club
Make your curry the way you like it by creating the paste from scratch.
The paste makes 8 portions - each portion contains:
68 Calories / 6g Carbs / 0.8g Protein / 3g Fat
Thai curry with king prawns makes 2 portions - each portion contains:
426 Calories / 8.8g Carbs / 20.7g Protein / 34g Fat
Thai curry with basa makes 2 portions - each portion contains:
482 Calories / 8.7g Carbs / 29.6g Protein / 36.2g Fat
Thai curry with chicken makes 2 portions - each portion contains:
537 Calories / 9.3g Carbs / 42.8g Protein / 36.3g Fat
100g Shallots, roughly chopped
50ml Olive Oil
6 Garlic Cloves
2 inch cube of Fresh Root Ginger, peeled and roughly chopped
1-2 Large Fresh Red Chillies (1 for a medium-hot paste and 2 for hot)
4 tsp Coriander Seeds
2 tsp Cumin Seeds
4 sticks Dried Lemon Grass, roughly chopped
Zest & Juice of 2 Limes
2 tsp Paprika
20g Coconut Oil
240g Raw King Prawns or 300g Raw White Fish (we used Basa) or 280-300g Raw Chicken Breast
100g Fine Beans (cut in half) OR Broccoli Florets (broken into bite-sized pieces)
50g Spring Onions, finely sliced
200g Tinned Coconut Milk (as high % coconut as you can find - Lidl seems to be best for this)
2 portions of Homemade Thai Curry Paste (see above)
You'll need a small food processor or nutri-bullet style maker to make this paste.
Firstly, heat a good non-stick frying pan over a low-medium heat. Add the coriander and cumin seeds and allow these to dry roast for 5-8 minutes. Ensure the heat is not too high as you don't want to burn them.
Grate the rind off and juice the limes.
Peel and chop the shallots, lemon grass, garlic, ginger and chilli and add to the blender.
Add the oil, lime juice & rind plus the paprika and roasted seeds. Blitz until smooth.
Return to the frying pan, over a medium heat. Add the paste and allow to cook through with a lid covering. Again, don't have the heat too high as you don't want to dry the paste out.
Add a little more oil if you need and then allow it to cool.
Heat the oil in a good sized frying pan / wok over a medium heat.
Add the prawns / basa / chicken and cook for 2-3 minutes (for prawns & basa) or 5-8 minutes (for chicken).
Add the beans / broccoli and spring onions. Fry for 2-3 minutes.
Add the paste to the pan and combine with the prawns / basa / chicken.
Add the coconut milk and continue to stir over a medium heat. Allow to simmer for 5 minutes.
If you prefer a thicker sauce, use a teaspoon of arrowroot mixed into 15ml cold water and add to the sauce. Allow to cook for a further 5 minutes.
Serve! We would have this with broccoli / cauliflower rice, fried kale, or a simple bag of mixed salad leaves.