Keto Red Curry Recipe in Under 20 Minutes [Vegetarian] (2024)

I decided to give a whirl at a vegetarian recipe that I’ve been wanting to do for quite some time now. A vegetarian red curry! If you’re not vegetarian, you could easily add some fatty cuts of meat to this to make even more flavor come out and add more protein to the dish.

For being ready in just under 20 minutes, this turned out to have some incredible flavors. The “fish” sauce definitely comes through, which I love, and adds a more authentic flavor to all of it. Allowing the curry paste to cook and caramelize a little bit releases all of the aromatics in the spices which allows all of those delicious smells to flow through the coconut milk and bring everything together nicely. The onion will add a hint of sweetness, just enough to keep those pungent flavors at bay – leaving the umami and saltiness of everything to play over your taste buds as you eat.

If you need to cut carbs from this, you can easily use coconut milk from the carton (which is only 1g carb per cup). Leaving you room to add more vegetables or tofu, making this more wholesome and ready to be transformed into a dinner recipe! You can also sub out the onion if you’re not a fan, and go with a sweetener of your choice, but I think the sweetness from the onion and the flavor it brings is important to have.

Yields 2 servings of Vegetarian Red Coconut Curry

The Preparation

1 cup broccoli florets
1 large handful of spinach
4tablespoons coconut oil
¼ medium onion
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons Fysh sauce
2 teaspoons soy sauce
1 tablespoon red curry paste
½ cup coconut cream (or coconut milk)

The Execution

1. Add 2 tbsp. coconut oil to a pan and bring to medium-high heat.

2. Chop onions and mince garlic while you wait. When the oil is hot, add the onion to the pan and let it sizzle. Allow it to cook for 3-4 minutes to caramelize and become semi-translucent. Once this happens, add the garlic to the pan and let it brown slightly. About 30 seconds.

8. Dish out and serve! Feel free to garnish with a few slices of red cabbage and black sesame seeds for color.

This makes 2 servings of Vegetarian Red Coconut Curry. Each serving comes out to 398 Calories, 40.73g Fats, 7.86g Carbs, and 3.91g Protein.

Vegetarian Red Coconut Curry	Calories	Fats(g)	Carbs(g)	Fiber(g)	Net Carbs(g)	Protein(g)
1 cup (91 g) broccoli florets	31	0.34	6.04	2.4	3.64	2.57
1 cup spinach	7	0.12	1.09	0.7	0.39	0.86
4 tablespoons coconut oil	485	53.89	0	0	0	0
¼ medium (27.5 g) onion	11	0.03	2.57	0.5	2.07	0.3
1 teaspoon minced garlic	4	0.01	0.93	0.1	0.83	0.18
1 teaspoon minced ginger	2	0.01	0.36	0	0.36	0.04
2 teaspoons Fysh sauce	5	0	0	0	0	0
2 teaspoons soy sauce	6	0.06	0.52	0.1	0.42	0.86
1 tablespoon red curry paste	20	0	3	1	2	1
½ cup coconut cream	225	27	7	1	6	2
Totals	796	81.46	21.51	5.8	15.71	7.81
Per Serving(/2)	398	40.73	10.76	2.9	7.86	3.91

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Vegetarian Red Coconut Curry

This makes 2 servings of Vegetarian Red Coconut Curry. Each serving comes out to 398 Calories, 40.73g Fats, 7.86g Carbs, and 3.91g Protein.

The Preparation

1 cup broccoli florets
1 large handful of spinach
4 tablespoons coconut oil
¼ medium onion
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons Fysh sauce
2 teaspoons soy sauce
1 tablespoon red curry paste
½ cup coconut cream (or coconut milk)

The Execution

Chop onions and minced garlic. Add 2 tbsp. Coconut Oil to a pan and bring to medium-high heat.
Once hot, add onions to the pan and cook until semi-translucent. Then add garlic to the the pan to brown it.
Turn heat down to medium-low and add broccoli to the pan. Stir everything together well.
Once broccoli is partially cooked, move vegetables to the side of the pan and add curry paste. Let this cook for 45-60 seconds.
Add spinach on top of the broccoli and once it begins to wilt, add the coconut cream and the rest of the coconut oil.
Stir together and add soy sauce, fysh sauce, and ginger. Let simmer for 5-10 minutes, depending on the thickness you want.

https://www.ruled.me/vegetarian-red-coconut-curry/

Keto Red Curry Recipe in Under 20 Minutes [Vegetarian] (2024)

FAQs

Can I add milk to a curry? ›

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

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Can you put double cream in a curry? ›

It makes a real difference to the flavour of the curry. If you want to make the curry extra indulgent you can use double cream instead of single cream.

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How do you make green curry less spicy? ›

Adding more vegetables to the curry can help dilute the spice. Using coconut milk or cream can also reduce the spiciness. Adding citrus or vinegar provides a tangy flavor that balances the heat. Yogurt or sour cream can cool down the curry.

Does curry need coconut milk or cream? ›

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

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What milk is best for curry? ›

Coconut milk is a key ingredient in Thai cooking. It's used as the base in many dishes, like soups and curries. The brand of coconut milk you use can chance the consistency, texture and taste of your dish.

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What kind of cream do you use for curry? ›

Clotted cream is amazing and it doesn't just have to be used on scones! By adding it to this curry it gives it that nice creamy flavour, but I do find it very subtle so its not over powering. Funny enough it makes it almost taste like a korma but has more of a tomato flavour than coconut.

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Can I add yogurt instead of cream in curry? ›

So, instead of cream, I use yogurt and butter (cream's close cousin) to get that rich and velvety tomato gravy for my Chicken Tikka Masala. If you are one of those people who love cream in their Chicken Tikka, then swap out the yogurt and add it. It's all good.

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What kind of yogurt to use in curry? ›

The type of yoghurt that is typically used in Indian cooking is called dahi. Dahi is a type of yoghurt that is made from curdled milk. It is thicker and more sour than yoghurt, making it the perfect addition to curries and other savoury dishes.

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How do you tone down Thai red curry? ›

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream. Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar.

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Does honey make curry less spicy? ›

You can add a dollop of yogurt to curries, incorporate sour cream into Mexican dishes, or use coconut milk in spicy Thai or Indian recipes. Include Sweet Elements:Sweetness can balance out spiciness. Try adding a sweet component like sugar, honey, maple syrup, or fruit juice to your dish.

Can milk thicken a curry? ›

Add dairy.

Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.

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Can you cook curry with regular milk? ›

Yes, but it depends on the dish. In case of Indian curry dishes: Most North indian curry dishes do not use coconut milk; but cow/buffalo milk, or even better, Yogurt or Curd.

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Should I add water or milk to curry? ›

Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild. Water on the other hand dilutes the dish and makes it a bit runny.

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Can you use milk to thicken curry? ›

Mix a teaspoon of maida mixed with milk and water and add it the curry. Cook for sometime. Mix a teaspoon of chutneydaal powder or besan flour with water and add it to the curry and cook for sometime till raw smell leaves the curry. You can do the same thing with rice flour also.

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