Keto Thai Coconut Curry

Ingredients - Serves 4

• Salt - To taste
• Fresh cilantro - 2 tablespoons, chopped
• Stevia or low-carb sweetener - 1 teaspoon
• Lime juice - 2 tablespoons
• Fish sauce - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Broccoli florets - 1 cup
• Zucchini - 1, sliced
• Bell peppers - 2, sliced
• Chicken breast - 2, boneless and skinless, cut into cubes
• Red curry paste - 2 tablespoons
• Coconut oil - 2 tablespoons

Let's Get Started

1. Heat coconut oil in a large pan over medium heat.
2. Add the red curry paste and cook for 1-2 minutes until fragrant.
3. Add the chicken breast cubes and cook until browned on all sides.
4. Add the bell peppers, zucchini, and broccoli florets. Stir-fry for 3-4 minutes until slightly tender.
5. Pour in the coconut milk, fish sauce, lime juice, and stevia. Stir well to combine.
6. Simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
7. Season with salt to taste.
8. Garnish with fresh cilantro before serving.
9. Serve hot with cauliflower rice or shirataki noodles for a keto-friendly option.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Calories: 350
• Fat: 25g
• Carbs: 10g
• Protein: 15g
• Sodium: 800mg
• Sugar: 5g