Aunt Rocky’s Low Carb Green Curry

In a 3-quart sauce pan, melt coconut oil and curry paste over medium heat. Add grated ginger, lime zest and sliced onion. Stir and cook until onion gets soft, about 3 minutes.

Add chicken stock and remaining vegetables. Bring soup to a gentle boil, then cover and reduce heat to simmer. Cook until all vegetables are fork-tender, about 5–10 minutes, depending on the thickness of the pieces.

Add cooked chicken, coconut milk, and lime juice. Increase heat, and stir until soup is fully hot again, but not boiling.

Serve as-is for a soup, or scoop over cauliflower rice or noodle of choice. Be sure to count carbs for any add-ins.

Yields approximately 5 cups, or 5 servings of about 1 cup each.

Note:
1. This version makes a spicy curry, where the curry is dominant and the coconut milk is an accent flavor. If you want a milder version, where coconut milk flavor dominates, cut the curry paste in half.
2. Green curry is a low fat meal. To improve macros for Keto and LCHF, serve with high fat side or dessert.
3. I don’t get any kickback for products I use in my recipes. Brand names are included only to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 to access my recipes on MFP.
4. For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per Serving: Calories 246, Total Fat 10 g, Saturated Fat 6 g, Sodium 1376 mg, Potassium 392 mg, Total Carbohydrate 10 g, Dietary Fiber 4 g, Net Carbs 6 g, Sugars 5 g, Protein 27 g. Macros: 41% fat, 49% protein, 11% carbs.

© March 9, 2018 Roxana Lopez for Aunt Rocky’s
(Inspired by a Green Curry Recipe on Epicurious.com)