Low Carb Yellow Chicken Curry
How to Make It
Step 1
Prepare the chicken breast by chopping it all into 2-inch cubes.
Step 2
Set a large soup pot over medium heat. Melt the ghee in the pot. Then, toss in the chopped chicken, salt, and onion powder.
Step 3
Cook the chicken for 3-4 minutes or until it’s cooked on all sides. Stir the curry paste into the pot.
Step 4
Cover the pot and let the chicken cook with the curry paste for another 3-4 minutes. Then, stir in the coconut milk and fish sauce. Cover the pot once more, and let the ingredients simmer on a low heat for 5 minutes.
Step 5
Chop the zucchini and cauliflower. Toss these into the curry and gently stir in the chicken broth.
Step 6
Cover the pot and bring the curry to a boil. Then, reduce the heat to a low simmer. Allow the soup to simmer and reduce with the lid on for 15-20 minutes. In the final 5 minutes of cooking, rip or chop the basil and stir it into the curry.
Step 7
Enjoy hot!
Ingredients
- Chicken Breast, Skin Removed Before Eating – 1 pound
- Ghee – 2 tablespoon
- Salt – 0.5 teaspoon
- Onion Powder – 0.5 teaspoon
- Keto Yellow Curry Paste – 2-½ tablespoons
- Coconut Milk – 1 cup
- Fish Sauce (nam Pla Or Nuoc Mam) – ½ tablespoon
- Zucchini – 5 ounce
- Cauliflower, Raw – 4 ounce
- Chicken Broth – 4 cup
- Basil – 15 leaf