Description
This keto Thai chicken curry with coconut milk is creamy, easy to make, and delicious.
Ingredients
Scale
- 500 g diced chicken fillets
- 2 medium-sized shallots
- 1 medium-sized carrot
- one 400 g can of coconut milk
- 1 tsp ground turmeric
- 4 dried chilli pods
- 1 tsp ground ginger
- 1 tsp coriander seeds crushed or 1/2 tsp ground coriander seeds
- 3/4 tsp ground black pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp fish sauce
- 4 kaffir lime leaves
- a pinch of salt
Instructions
- Heat 1 tbsp of olive oil in a large pan on medium heat, add the shallots and fry until golden. Then add all the spices and stir until fragrant.
- Add the chicken and cook for a few minutes, stirring frequently, until it starts to turn slightly golden on the outside.
- Add the coconut milk, the grated carrot, the lime leaves and the fish sauce. Mix well and let simmer for 10-15 minutes until creamy. Adjust both spiciness and consistency according to your preferences. Remove the lime leaves and the chilli pods before serving.
Notes
- This recipe serves as a great low-carb option for dinner.
- You can adjust the heat level by adding more or fewer chilli pods.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 388
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28.1 g
- Saturated Fat: 17 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7.8 g
- Fiber: 2 g
- Protein: 28.3 g
- Cholesterol: 85 mg
Keywords: Keto Thai Chicken Curry, Coconut Milk, Low Carb Dinner