Keto Thai Coconut Veg Curry

Coconut curry without sugar is a tightrope walk—but it's one you'll nail by choosing a good quality, sugar-free red curry paste (many Thai brands keep it clean) and letting the coconut milk's natural fats carry the depth. The mistake most home cooks make is using light coconut milk; that's where half the flavor lives. Full-fat isn't negotiable here. Kaffir lime leaves add an almost impossible-to-replicate brightness that makes people ask what your secret ingredient is (and then you tell them it's a $2 leaf).

This curry invites variation: swap broccoli for cauliflower, add thin-sliced red bell pepper, throw in some shiitake mushrooms. The vegetables should stay firm enough to push around your spoon—overcooked curry vegetables turn to mush. Make it in a batch on Sunday; the flavors actually deepen overnight in the fridge, though you'll want to let it come to a warm simmer before serving.

For those hesitant about curry paste, you can also make a quick paste from fresh chilies, garlic, ginger, and a little coconut oil, but the store-bought shortcut is honest and delicious. Serve in wide bowls to showcase the vegetables, and pair with cauliflower rice to soak up every spoonful of that rich, spiced broth.