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Before you jump to Keto lamb Thai green curry recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.
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Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.
As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn’t that tough. A lot of it really is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to keto lamb thai green curry recipe. You can cook keto lamb thai green curry using 15 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Keto lamb Thai green curry:
- Prepare 1 tbsp fresh ginger, crushed
- Take 3 cloves garlic, crushed
- Provide 1 tbsp lime zest
- Use 2 tbsp coconut oil
- Prepare 2 cans coconut cream
- Take 1 medium onion, diced
- You need 1 yellow bell pepper
- Take 1 red bell pepper
- Prepare 2 lamb steaks (mine were BBQ leftovers)
- Get 2 tbsp Thai green dry spices
- Get 2 tbsp low carb Thai green paste
- Take 1 tbsp dark soy sauce
- You need 1 tbsp fish sauce
- Take Salt & pepper
- Use Fresh parsley and lemon wedges for garnish
Steps to make Keto lamb Thai green curry:
- Lamb stakes - I've used 2 grilled leftovers steaks, chopped them into small pieces.
- In a large saucepan add the coconut oil and place over medium heat. - - Add the onion, garlic, bell peppers and saute for 5 minutes.
- Add the Thai green paste,2 tbsp coconut cream, soy sauce and fish sauce and simmer for another 5 minutes.
- Add the freshly crushed ginger and lime zest. Stir well.
- Add the cooked lamb, and stir to ensure that lamb is browning.
- 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.
- Simmer the curry, partially covered, for 15 min.
- Remove the lid and simmer for another 10 minutes.
- Remove from the heat, garnish with parsley and lime wedges and serve with cauliflower rice.
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