Cookieandkate.com Thai Green Curry With Spring Vegetables Recipe

Keto Friendliness Gauge

Net Carbs are 10% of calories per serving, at 23g per serving. This food is keto-friendly.

How keto-friendly is Cookieandkate.com Thai Green Curry With Spring Vegetables? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Cookieandkate.com Thai Green Curry With Spring Vegetables Recipe

  • Net Carbs are 10% of calories per serving, at 23g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Cookieandkate.com Thai Green Curry With Spring Vegetables Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 151 g )
Amount Per Serving
Calories: 222
Total Fat: 13g
Saturated Fat: 11g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 134mg
Total Carbohydrates: 25g
Dietary Fiber: 2g
Sugar: 3g
Protein: 4g
Calcium: 41mg Iron: 3mg
Potassium: 355mg Vitamin A: 243mcg
Vitamin C: 6mg Vitamin D: 0mcg

Ingredients

  • 1 cup brown basmati rice, rinsed
  • 2 teaspoons coconut oil or olive oil
  • 1 small white onion, diced
  • 1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
  • 2 cloves garlic, finely chopped
  • Pinch of salt
  • ½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
  • 2 tablespoons Thai green curry paste*
  • 1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
  • ½ cup water
  • 1½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 2 cups packed baby spinach, roughly chopped
  • 1½ teaspoons rice vinegar
  • 1½ teaspoons soy sauce** (I used reduced-sodium tamari)
  • Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

Instructions

Visit Cookieandkate.com's website to view the recipe instructions. (Via Edamam)