Gaeng Pa Talay
Spicy Seafood Jungle Curry (No Coconut Milk)
Yes, with a tweak: explicitly request 'mai sai namtan' (no sugar), 'mai sai man gapi' (no coconut milk for this dish type), and confirm no high-carb vegetables like bamboo shoots or… About 8g net carbs per serving.
What it is
A fiercely spicy, watery curry originating from the jungle, traditionally made without coconut milk. This version features mixed seafood (shrimp, squid, fish) with a rich red curry paste, kaffir lime leaves, green peppercorns, fingerroot, and Thai basil.
Key ingredients
Mixed seafood (shrimp, squid, fish), red curry paste, fish sauce, kaffir lime leaves, green peppercorns, fingerroot (kra-chai), Thai basil, long beans (minimal), mushrooms, chicken broth, cooking oil.
How to make it keto
Explicitly request 'mai sai namtan' (no sugar), 'mai sai man gapi' (no coconut milk for this dish type), and confirm no high-carb vegetables like bamboo shoots or baby corn, even though traditionally some may be present. Specify mostly protein and leafy greens/herbs.
Say this to the waiter (Thai)
ไม่ใส่น้ำตาล ไม่ใส่หน่อไม้ ไม่ใส่ข้าวโพดอ่อน ไม่ใส่กะทิ ครับ/ค่ะ
For Gaeng Pa Talay: no sugar, no bamboo shoots, no baby corn, no coconut milk, please. Say it: mai sai nam tan, mai sai no mai, mai sai khao phot on, mai sai kathi, khrap/kha.
Watch out for
Hidden sugar in curry paste or fish sauce. Restaurants sometimes add starchy vegetables like bamboo shoots, baby corn, or potato to curries. Ensure no coconut milk is added.
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.
More on the Thai menuAll 202 Thai dishes ›
