Keto Thai chicken curry with coconut milk
Need a go-to dinner recipe? This keto Thai chicken curry with coconut milk is exactly what you have been looking for 'cause it's creamy, easy to make and delicious.
Servings 4 servings
Calories 388kcal
Ingredients
- 500 g diced chicken fillets
- 2 medium-sized shallots finely chopped
- 1 medium-sized carrot grated
- one 400 g can of coconut milk
- 1 tsp ground turmeric
- 4 dried chilli pods
- 1 tsp ground ginger
- 1 tsp coriander seeds crushed in a mortar or 1/2 tsp ground coriander seeds
- ¾ tsp ground black pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp fish sauce
- 4 kaffir lime leaves
- a pinch of salt
Instructions
- Heat 1 tbsp of olive oil in a large pan on medium heat, add the shallots and fry until golden. Then add all the spices and stir until fragrant.
- Add the chicken and cook for a few minutes, stirring frequently, until it starts to turn slightly golden on the outside.
- Add the coconut milk, the grated carrot, the lime leaves and the fish sauce. Mix well and let simmer for 10-15 minutes until creamy. Adjust both spiciness and consistency according to your preferences. Remove the lime leaves and the chilli pods before serving.
Notes
Suggestions for toppings: fresh coriander or parsley, fresh green chillies, plain unsweetened yogurt, juice of fresh limes.
Nutrition
Calories: 388kcal | Carbohydrates: 7.8g | Protein: 28.3g | Fat: 28.1g | Fiber: 1.1g