Thai Red Curry Chicken Recipe

Low Carb Thai Red Curry Step Away From The Carbs

WEBAug 31, 2020 · Instructions. Start by adding the oil to a large saucepan or stock pot. Place over a medium heat and add the red Thai curry paste, …

Rating: 5/5(2)
1. Start by adding the oil to a large saucepan or stock pot. Place over a medium heat and add the red Thai curry paste, garlic paste, ginger paste and lemongrass paste (if using). Cook for 2 minutes, stirring frequently.
2. Add the chicken broth, and bring to a boil. Cook until the liquid has reduced by about half, about 5 minutes.
3. Next, add some unsweetened coconut milk, diced chicken, fish sauce, sweetener, and kaffir lime leaves. Stir to combine.
4. Cook for 15-20 minutes or until the chicken is cooked and the sauce has reduced and starting to thicken.

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Keto Recipe: Thai Curry Chicken KETOMOJO

WEBMicrowave for 4 minutes on full power, stopping once halfway through to stir. Let the rice sit for a couple of minutes to cool, then season to taste …

Rating: 5/5(9)
1. Heat a large skillet over medium-high heat. Pat dry the chicken with a paper towel, then cut it into roughly 1-inch pieces. Season with the salt and pepper.
2. Add two-thirds of the coconut oil to the hot pan. Once it’s melted, add the chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 8 minutes. Transfer the cooked chicken to a plate.
3. Reduce the heat under the skillet to medium, add the remaining coconut oil and the onion and cook until the onions have softened and are just starting to get golden, about 3 minutes. Add the zucchini, green beans, bell pepper a very generous pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to brown slightly on the edges, but are still crisp tender, 6 to 8 minutes. Add the ginger and garlic powder and cook until fragrant, about 30 seconds.
4. Meanwhile, place the cauliflower rice in a glass bowl with a lid or on a plate covered with plastic wrap. Microwave for 4 minutes on full power, stopping once halfway through to stir. Let the rice sit for a couple of minutes to cool, then season to taste with salt and pepper.

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