Keto lamb Thai green curry

Name: Keto lamb Thai green curry
Cuisine: British
Ingredients: 1 tbsp fresh ginger, crushed; 3 cloves garlic, crushed; 1 tbsp lime zest; 2 tbsp coconut oil; 2 cans coconut cream; 1 medium onion, diced; 1 yellow bell pepper; 1 red bell pepper; 2 lamb steaks (mine were BBQ leftovers); 2 tbsp Thai green dry spices; 2 tbsp low carb Thai green paste; 1 tbsp dark soy sauce; 1 tbsp fish sauce; Salt & pepper; Fresh parsley and lemon wedges for garnish

Alina Ecaterina @alinaecaterina

#mycookbook

Alina Ecaterina @alinaecaterina

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Ingredients

1 tbspfresh ginger, crushed
3 clovesgarlic, crushed
1 tbsplime zest
2 tbspcoconut oil
2 canscoconut cream
1medium onion, diced
1yellow bell pepper
1red bell pepper
2lamb steaks (mine were BBQ leftovers)
2 tbspThai green dry spices
2 tbsplow carb Thai green paste
1 tbspdark soy sauce
1 tbspfish sauce
Salt & pepper
Fresh parsley and lemon wedges for garnish

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Steps

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.