Keto Chicken Red Curry – Low Carb Thai Dinner

Follow the steps. Check them off as you go.

1. Step 1Heat coconut oil in a large skillet or wok over medium heat.Use: 1 tbsp coconut oil
2. Step 2Add onion, garlic, and ginger. Sauté 2–3 minutes until fragrant.Use: 1 small onion (sliced), 3 cloves garlic (minced), 1 tsp fresh ginger (grated)
3. Step 3Stir in red curry paste and cook 1 minute to release flavors.Use: 2 tbsp red curry paste (adjust to taste)
4. Step 4Add chicken pieces and cook until lightly browned on all sides.Use: 1 ½ lbs chicken breast or thighs (cut into bite-sized pieces)
5. Step 5Pour in coconut milk, fish sauce, and soy sauce. Stir to combine.Use: 1 can 13.5 oz full-fat coconut milk, 1 tbsp fish sauce, 1 tbsp soy sauce or coconut aminos
6. Step 6Add bell pepper and zucchini. Simmer 10–12 minutes until chicken is cooked through and veggies are tender.Use: 1 ½ lbs chicken breast or thighs (cut into bite-sized pieces), 1 red bell pepper (sliced), 1 small zucchini (sliced)
7. Step 7Stir in spinach and lime juice, cooking just until spinach wilts.Use: Juice of ½ lime, 2 cups fresh spinach
8. Step 8Taste and adjust seasoning. Garnish with fresh cilantro. Serve hot with cauliflower rice if desired.Use: Fresh cilantro (for garnish)