Keto Thai Coconut Curry Chicken
About This Recipe
Welcome to this aromatic journey, as we prepare the deliciously healthy Keto Thai Coconut Curry Chicken. This dish, deeply rooted in the Indian and Asian culinary arts, embraces the perfect blend of flavors while staying true to the tenets of a Keto diet. With richly endowed spices like cumin, cayenne pepper and beautifully balanced with the zestiness of lime and ginger, this recipe promises an explosion of flavors with every bite! The combination of coconut milk and chicken is not only a culinary classic in southeasts Asia but makes this dish hearty and remarkably nutritious.
The versatile Keto Thai Coconut Curry Chicken can be savored as a standalone dish or served with cauli-rice to make it the perfect Thai meal. The chunks of chicken, softened by simmering in the decadent coconut milk, accompanied by a generous amount of red pepper slices and chilies, provide a balance between the creamy and fiery elements. And yes, you guessed it right - the recipe is absolutely adaptable. The 'keto mobile app' can lay out numerous variations of this dish, keeping in mind your dietary restrictions, or simply to surprise your palate!
Making Keto Thai Coconut Curry Chicken at home with fresh and wholesome ingredients adds another layer of appeal to this crowd-pleaser. It seizes the essence of a traditional Thai dish while amending to the dietary requirements of a keto diet, accommodating to both your health and taste buds efficiently. The distinctive taste of the fish sauce, hit of lime, and the supple texture of chicken in every mouthful reassure you that eating healthy does not have to be a compromise!
Ingredients

















Directions
Add coconut oil to a skillet or pan over medium/high heat. Add pepper slices and briefly sauté until softened, 2-4 minutes. Remove from pan, and set aside.
Heat up more coconut oil and add in onion, cooking for 4-6 minutes until translucent. Add in ginger, garlic, lime zest, green chili, cumin, and cayenne pepper. Cook, stirring often until it all starts to brown (4-6 more minutes).
Add in chicken and cook, over medium heat, until it's no longer pink in the center but still tender. Add back in the peppers, coconut milk, water, stock, Swerve sweetener, fish sauce, liquid aminos, and lime juice. Simmer over low heat for 10-15 minutes, stirring occasionally. Check for seasoning and serve right away over a bed of cauliflower rice with fresh cilantro and lime wedges.
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