Easy Keto Chicken Thai Curry
How to Make It
Step 1
Slice the chicken, finely dice the onion, mince the garlic, grate the ginger, and slice the bell pepper. In a medium-sized pot over medium-high heat, add 1 tbsp of avocado oil. Add the chicken and season with salt and pepper. Sauté until golden, it doesn’t need to be cooked all the way through as it will continue cooking later.
Step 2
Transfer the chicken to a plate. Drop the heat to medium and add another tablespoon of oil. Add the diced onion and sauté until translucent (about 2-3 minutes).
Step 3
Add the garlic and ginger to the pot. Season with a couple of pinches of salt and pour in 1/3 cup chicken broth. Cook for an additional 1-2 minutes, stirring frequently.
Step 4
Add the bell peppers to the pot and mix well. Pour in 1/3 cup of broth and stir. After about 1 minute, add the curry paste and cook for an additional 1-2 minutes, stirring frequently.
Step 5
Stir in the coconut milk, cooked chicken, and sweetener. Allow to simmer for a few minutes until the chicken is cooked through. Finally, add the lime juice, soy sauce, and peanut butter. Mix well, taste, and adjust the seasoning to your liking.
Step 6
Serve your curry with cauliflower rice, Keto naan, or on its own. Top with fresh cilantro and optional lime wedges. Enjoy!
Ingredients
- Chicken breast – 400 g
- Onion – 0.5 small
- Garlic – 3 clove
- Ginger – 5 g
- Avocado Oil – 2 tbsp
- Chicken broth, bouillon or consomme, homemade – 1 cup
- Red pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Keto Yellow Curry Paste – 2 tablespoons
- Coconut Cream – 0.5 cup
- Allulose, powdered – 1 tbsp
- Lime juice, fresh – 1 tbsp
- Soy sauce, low sodium – 1 tbsp
- Peanut butter – 1 tbsp
- Cilantro – 2 tbsp, chopped
- Salt and Black Pepper (To Taste) – 0.5 tsp