Recipe: Scrummy Keto lamb Thai green curry

Cooking is an art, sure that expression is a method of describing how much enjoyable this job is. Particularly if we cook dinner for our cherished ones. Welcome to our recipe page, If you're looking for new recipes to try this weekend, look no further! We provide you only the best Keto lamb Thai green curry recipe here. And do not worry, you may additionally find several varieties of meals recipes here.

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Hopefully the above article opens our horizons to pay extra cognizance to a organic lifestyle. Now we return to the keto lamb thai green curry recipe of your choice. Follow the step by step directions of the recipe keto lamb thai green curry recipe to produce a natural and organic and scrumptious meal. You can cook keto lamb thai green curry using 15 ingredients and 9 steps.. Happy cooking, hope it is helpful for you and your family.

The ingredients needed to prepare Keto lamb Thai green curry:

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