Keto Thai Coconut Curry Chicken
I think it’s happening – lol – Fall! So, you need dishes that’ll keep you warm. Who am I kidding?! This is perfect for any weather…and guess what? It’s soooo completely full of amazing flavor. Serve it over cauliflower rice or serve it over cauliflower puree. Either way, just serve it!
You’ll notice that for the pic I used chicken pieces – cuz that’s what I had on hand! Use what you’ve got.
Thai Coconut Curry Chicken
2 tablespoons of olive oil
1 cup of diced onion
1 pound of chicken breast, cut into bite sized pieces
5 cloves of garlic, minced
1 inch of ginger, grated
½ teaspoon of ground coriander
1 ½ cup of coconut milk
2 tablespoons of red curry paste
1 teaspoon of Kosher salt
½ teaspoon of black pepper
The juice of 1 lime
2 tablespoons of brown sugar substitute
2 big handfuls of fresh spinach
To garnish, fresh cilantro
To start, heat a large skillet. Then, add in the oil and onions. Saute for 3 minutes until slightly softened, then add in the chicken. Cook the chicken for about 3 minutes until it’s just about cooked through and then add in the ginger, garlic, and coriander. Cook for about 60 seconds.
Next, add in the coconut milk, curry paste, salt, and pepper and stir well to combine. Cook on medium heat until the mixture had reduced to about half. To finish, add in the spinach, lime juice, and brown sugar substitute. Then, reduce to a simmer and cook for 5 more minutes.
Serve over cauliflower rice and garnish with cilantro.