Cooktop Cove: So tasty and delish! We enjoy this dish almost every week!
By Georgia Lynn
Now, let me tell you about this delightful Keto Thai Red Chicken Curry, a dish that marries the aromatic flavors of Southeast Asia with keto-friendly ingredients. The rich and creamy coconut curry sauce, infused with bold spices, is a comforting meal that feels like a warm hug on a chilly evening. This simple and flavorful recipe is perfect for those who are looking to enjoy a low-carb lifestyle without sacrificing taste.
This Keto Thai Red Chicken Curry pairs beautifully with cauliflower rice, which soaks up every bit of that delicious sauce. A side of steamed or stir-fried green beans will add a pleasing crunch to the meal. And if you're looking for something a bit more traditional, a simple cucumber salad with a tangy vinaigrette adds a refreshing contrast to the rich curry.
Keto Thai Red Chicken Curry
Servings: 4
Ingredients
2 tablespoons coconut oil
1 pound chicken breast, cut into bite-sized pieces
1 small onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, sliced
1 zucchini, sliced
2-3 tablespoons red curry paste
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 teaspoon erythritol (optional, for sweetness)
Juice of 1 lime
Salt and pepper to taste
Fresh basil or cilantro, for garnish
Directions
Heat the coconut oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant.
Stir in the red bell pepper and zucchini slices. Cook for a few minutes until the vegetables start to soften.
Add the red curry paste to the skillet and cook for about 1 minute, stirring continuously to release the flavors.
Pour in the coconut milk, fish sauce, and erythritol (if using). Stir well to combine.
Return the chicken to the skillet and bring the mixture to a gentle simmer. Cook for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Stir in the lime juice and season with salt and pepper to taste.
Garnish with fresh basil or cilantro before serving.
Variations & Tips
For a spicier version, add a chopped fresh chili or more red curry paste. You can also substitute chicken with shrimp or tofu if you prefer. If you can't find erythritol, a few drops of stevia can provide the desired sweetness.
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