Keto Thai Coconut Curry

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

1. In a large pan, heat the coconut oil over medium heat until melted.
2. Add the red curry paste and sauté for 1-2 minutes, stirring frequently, until the paste becomes fragrant.
3. 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.
4. Incorporate the sliced bell peppers, zucchini, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still vibrant.
5. Pour in the coconut milk, fish sauce, lime juice, and stevia. Stir well to combine all ingredients.
6. 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.
7. Season with salt to taste and adjust the sweetness if desired.
8. Garnish with fresh cilantro before serving.
9. Serve hot with cauliflower rice or shirataki noodles for a delicious keto-friendly meal.