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Keto Thai Coconut Curry
Experience the exotic flavors of Thailand with this Keto Thai Coconut Curry, a delightful medley of tender chicken, vibrant vegetables, and creamy coconut milk. Spiced with aromatic red curry paste and balanced with the tang of lime juice, this dish offers a rich and satisfying meal that fits perfectly into a low-carb lifestyle. The fresh cilantro garnish adds a burst of color and freshness, making this curry not just a feast for the palate but for the eyes as well. Enjoy it over cauliflower rice or shirataki noodles for a truly keto-friendly experience!
Ingredients
- Coconut oil
- 2 tablespoons
- Red curry paste
- 3 tablespoons
- Chicken breast
- 1 pound, cubed
- Bell peppers
- 2, sliced (any color)
- Zucchini
- 1, sliced
- Broccoli florets
- 2 cups
- Coconut milk
- 1 can (13.5 oz)
- Fish sauce
- 2 tablespoons
- Lime juice
- 2 tablespoons
- Stevia or low-carb sweetener
- 1 tablespoon (adjust to taste)
- Salt
- to taste
- Fresh cilantro
- for garnish
Instructions
- In a large pan, heat the coconut oil over medium heat until melted.
- Add the red curry paste and sauté for 1-2 minutes, stirring frequently, until the paste becomes fragrant.
- Add the cubed chicken breast to the pan and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Incorporate the sliced bell peppers, zucchini, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still vibrant.
- Pour in the coconut milk, fish sauce, lime juice, and stevia. Stir well to combine all ingredients.
- Reduce the heat and let the mixture simmer for 10-15 minutes, allowing the chicken to cook through and the flavors to meld. Stir occasionally.
- Season with salt to taste and adjust the sweetness if desired.
- Garnish with fresh cilantro before serving.
- Serve hot with cauliflower rice or shirataki noodles for a delicious keto-friendly meal.
Tips
- For added depth of flavor, consider adding sliced mushrooms or snap peas.
- Adjust the amount of red curry paste based on your spice preference.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 25 minutes Calories: 350 Fat: 23g Carbs: 10g Protein: 30g Sodium: 800mg Sugar: 3g
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