Satisfy your cravings for bold flavors with my keto Thai green curry. This dish is a perfect example of how you can enjoy your favorite international cuisine while sticking to your keto lifestyle. Made with succulent chicken (or your protein of choice) and a medley of low carb vegetables, all simmered in a fragrant coconut milk base, this curry delivers the authentic taste of Thailand without the extra carbs. By making a few simple adjustments, you can indulge in this rich, aromatic meal and still meet your weight loss goals. Perfect for a cozy dinner or meal prep, this keto Thai green curry is sure to become a beloved staple in your recipe collection. Experience the vibrant flavors and comfort of this dish while maintaining your healthy, keto friendly diet!
Ingredients:
¼ cup green curry paste
1 ½ tsp fresh grated ginger
1 tsp lime zest
1 medium onion cut into strips
1 tsp salt
1 cup chicken broth
1 can coconut milk
2 chicken breasts thinly sliced
2 cups sugar peas
1 red pepper sliced in strips
1 cup baby corn copped in chunks
¼ cup fresh basil chopped
1 tbsp lime juice
Method:
1. Heat coconut oil in a pan on a medium to high heat. Add the curry paste, ginger and lime zest and fry until fragrant.
2. Add onion and salt and fry for 3 minutes.
3. Add chicken and brown.
4. Add chicken stock and coconut milk and bring to a simmer.
5. Add the rest of your ingredients and cook for about 10 to 15 minutes until vegetables are at the desired texture.
6. Serve as is or over some delicious cauli rice.
Here is a nice dessert to follow:
