Shared by DeniseM
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This is a tale of two curries! (The Keto version is on the top of the photo, and the Carby version is on the bottom!) My son’s favorite restaurant in Houston is Thai Garden, and he loves their Massaman Curry, so to surprise him, I tried to make a copycat version for him but also did a keto version for me. I usually only cook keto, but the restaurant curry had potatoes and carrots, so I tried to make it as close to the restaurant version as possible. I went to the dark side and used the higher carbohydrate ingredients for my son, but I must say the keto version came out extremely delicious!
I made the carby version as is, except I added some finely chopped garlic and ginger to the chopped onions. What Asian dish is complete without those two ingredients?🤷♀️ I used shredded rotisserie chicken. For some reason, I like shredded chicken better than cubed! I also added one more step, I always like to toast spices to bring out their oils and deepen the flavors, so I did toast both curry pastes (see links below, both very good!🌶️) just a little in a small skillet before adding them.
To make the keto-friendly Massaman curry, I did everything the same except I subbed the potatoes and carrots with zucchini. I think some sliced turnips or cauliflower would be amazing in this. I used natural, no-sugar peanut butter. I also subbed the brown sugar with low-carb brown sugar and used cauliflower rice instead of regular jasmine rice. I garnished it with cilantro, roasted peanuts, and lime slices. AMAZING!😊
Here is the Massaman and red curry paste I used. Both were very good and can be used in several other things! 🌶️
Massaman Curry Paste
Red Curry Paste
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