Just curious if anyone has any feedback on what is the typical carb count on your average green curry dish when dining out. Assuming all keto vegetables. I typically go with the green curry because it has green beans, eggplant, green bell peppers, bamboo, chicken and basil. Always curious if the base is high carb? I understand its hard to say and could vary but I am just curious if anyone know whats typical?
Appreciate any feedback.
Its usually coconut milk (at least in most recipes I have seen)⌠maybe with some chicken stock but maybe ask the restaurant what they use as I guess it may varyâŚ
We have gone to several Thai restaurants and asked about added sugar and starch. You see, we love Thai food. They all refused to adapt any recipe for us. Many said the sauces were premade.
We buy little cans of green or red curry and make our own with curry, coconut milk, red and yellow peppers and chicken etc. We also make 3 pepper beef but make it Thai style with fish sauce. Ee grow our own Thai Basil.
Our curry is about 3 to 4 g carbs / serving. I donât eat any significant amount of carbs on days when wife makes the Thai dishes.
It is a brilliant time to test an n=1. It doesnât matter about the carbs. Yes, I know that is about as flammable as saying calories donât matter. What is important here is that Thai food is delicious, especially the green chicken curry.
The way I would approach this delicious experiment is by ordering takeaway.
For two days I would stabilise my keto eating with eggs and bacon standard doses as a âclearing out phaseâ, probably doing it one meal per day. Monitoring morning fasting ketones and fasting blood glucose, and then evening blood glucose and blood ketones at exactly two hours after the meal (and hopefully two hours before bed).
Follow the same procedure on curry day, except put the delicious green chicken curry in as the meal.
Instead of the âspot testsâ in the evening, I would do a blood glucose curve with the curry inboard. Taking a blood glucose test before first mouthful, then another blood glucose test just as soon as possible after the final mouthful. Set a timer to zero. Then take blood glucose tests every 15 minutes for 90 minutes and then every half an hour until blood glucose returns to my personal ânormal rangeâ. It should do that within 2 hours. Still do the blood ketone evening test two hours after eating, but add another at bed time.
Then 2 days on bacon and eggs one meal a day testing as before, to monitor if there are any hangover curry test effects.
If you have a flat blood glucose curve throughout the test, then green curry is on the customised keto plan.
It does if you have T2 diabetes my friendâŚor are trying to put it into remissionâŚcarbs matter a whole lot.
Yes, you are correct Mark.
Your own bodyâs response to the carbs (if present) is what matters.
T2 remitters as well as anyone interested in their own metabolic responses should test to see what their individual response to any preferred food would be.
I had some âhot and sourâ soup, seafood salad, and sashimi (raw fish only) while others had sushi. I was wearing my Free Style Libre continuous glucose monitor, and hereâs what my CGM showed:
Whatever was in the food, it caused almost as high of a blood sugar spike as did two pieces of ice cream cake! (Multiply by 18 to get US units.)
So, you have to watch with eating out (though we actually ate in but ordered take out).
I was trying to have only one high spike that night, but I got two instead.
@FrankoBear Yikes, I applaud your diligence to methodology but for that many consecutive blood tests, perhaps just round up a continuous glucose monitor? 
Iâve concluded that most Asian food restaurants (which my wife and I both love) do indeed have added sugar lurking around nearly every corner. Even dishes that you wouldnât imagine having sugar/carbs seem all too often to have a decent dose stashed in there somewhere.
And trying to find out whatâs really in there (i.e, really, no foolinâ) is darned near impossible in my experience because thereâs a reluctance to discuss ingredients (yeah, often the chef doesnât know having used prepackaged sauces or par-cooked ingredients) and whomever youâre talking to rarely has a clue either.
If youâve got allergies or serious health issues related to insulin, sadly, itâs best to skip it. Otherwise, if itâs more of a keto challenge and the stakes are low, go for it - as I have from time to time. Take your chances and learn as you go. Lifeâs too short to miss out on some of those great flavors.
