Gaeng Kua Hoy Khang
Scallop Curry with Coconut Milk
Yes, with a tweak: explicitly request 'mai sai namtan' (no sugar) and ensure no high-carb vegetables like pumpkin, potatoes, or bamboo shoots are added. About 8g net carbs per serving.
What it is
A rich, spicy, and aromatic red curry featuring tender scallops in a creamy coconut milk base. Flavored with red curry paste, kaffir lime leaves, and often wild betel leaves (bai cha-plu), creating a complex and savory dish.
Key ingredients
Scallops, red curry paste, coconut milk, fish sauce, kaffir lime leaves, wild betel leaves (or other greens), cooking oil.
How to make it keto
Explicitly request 'mai sai namtan' (no sugar) and ensure no high-carb vegetables like pumpkin, potatoes, or bamboo shoots are added. Specify focus on scallops and leafy greens.
Say this to the waiter (Thai)
ไม่ใส่น้ำตาล ไม่ใส่มันฝรั่ง ไม่ใส่ฟักทอง ไม่ใส่หน่อไม้ ครับ/ค่ะ
For Gaeng Kua Hoy Khang: no sugar, no potatoes, no pumpkin, no bamboo shoots, please. Say it: mai sai nam tan, mai sai man farang, mai sai fak thong, mai sai no mai, khrap/kha.
Watch out for
Hidden sugar in curry paste or coconut milk. Restaurants may add starchy vegetables. Curry pastes can sometimes have minimal hidden sugars.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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