Gaeng Pu Bai Cha Plu
Crab Curry with Wild Betel Leaves
No, skip this one: about 20g net carbs per serving, close to a full day's carbs on strict keto. Better picks from the same menu are below.
Order one of these instead
What it is
A rich and aromatic Southern Thai curry featuring succulent crab meat cooked in creamy coconut milk with a spicy curry paste and fragrant wild betel leaves. It's a flavorful and indulgent dish.
Key ingredients
Crab meat (often lump or claw), full-fat coconut milk, curry paste (red chilies, turmeric, galangal, lemongrass, shrimp paste), wild betel leaves (bai cha plu), fish sauce, a touch of palm sugar (restaurant default), cooking oil.
If you order it anyway
Request no added sugar/palm sugar. Ensure no potatoes or other starchy vegetables are added (less common for this dish, but good to check).
If you order it anyway, say this (Thai)
ไม่ใส่น้ำตาล ไม่ใส่มันฝรั่ง ครับ/ค่ะ
For Gaeng Pu Bai Cha Plu: no sugar, no potatoes, please. Say it: mai sai nam tan, mai sai man farang, khrap/kha.
Watch out for
Hidden sugar in the curry paste and added palm sugar. Some vegetables (e.g., bamboo shoots, if added) can increase carbs.
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 ›
