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Keto lamb Thai green curry
Keto lamb Thai green curry

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Your mood can truly be helped by green tea. You were sure green tea had to be mentioned, right? Green tea is rich in a certain amino acid referred to as L-theanine. Research has found that this amino acid promotes the production of brain waves. This helps focus your mental energy while at the same time calming your body. You already knew green tea could help you feel better. Now you know green tea can help raise your mood too!

Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to keto lamb thai green curry recipe. To cook keto lamb thai green curry you only need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Keto lamb Thai green curry:
  1. Prepare 1 tbsp fresh ginger, crushed
  2. Prepare 3 cloves garlic, crushed
  3. Prepare 1 tbsp lime zest
  4. Use 2 tbsp coconut oil
  5. Get 2 cans coconut cream
  6. Take 1 medium onion, diced
  7. Take 1 yellow bell pepper
  8. Use 1 red bell pepper
  9. Provide 2 lamb steaks (mine were BBQ leftovers)
  10. Take 2 tbsp Thai green dry spices
  11. Take 2 tbsp low carb Thai green paste
  12. Use 1 tbsp dark soy sauce
  13. Get 1 tbsp fish sauce
  14. Get Salt & pepper
  15. Prepare 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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