The Keto RN Thai Curry Chicken

The Keto RN Thai Chicken Curry

Ingredients:

1 small yellow onion, finely sliced

2 small shallots, finely sliced

3 garlic cloves, minced

1 small piece of ginger (1-2 inches) cut in cubes

1 Cup Chicken broth

1 Medium Zucchini (use any vegetables you like)

1 Bell pepper (any color)

1 Cup Snow Peas

4oz. Cremini Mushrooms

2 pounds Cooked Chicken thighs or breasts, cut into chunks

1 can Full Fat Coconut Milk

2 Tablespoons Red or Yellow Curry Paste

2 Tablespoons Monk fruit Sweetener (Optional)

1/2 teaspoon salt (more to taste)

2 Tablespoons Rice Vinegar

2Tablespoons Coconut Aminos ot Soy Sauce

Serve over Cauliflower Rice (or Quinoa or Rice if not low carb)

Instructions:

Heat avocado oil over medium heat in a large skillet. Add cubed chicken and cook it until done. Add salt to taste.

In a separate pot, heat avocado oil. Add onion and stir until translucent..

Add shallots, garlic, ginger, a few pinches of salt, and 1/3 cup of chicken broth.

Cook for another 2 minutes, stirring frequently.

Add vegetables that will take a little longer to cook, to the pot.

Add another 1/2 cup (or so) of broth and mix well.

Then add Curry paste and mix it in well.

Next, add 1 can of coconut milk, and monk fruit sweetener.

Allow to simmer a few minutes. Then add chicken or whatever protein you are using) and vegetables that don’t cook for long (I added mushrooms and snow peas).

Mix well, keep cooking for another couple of minutes.

Finally, add the rice vinegar and coconut aminos.

Taste and make sure it’s right for you.

Serve over cauliflower rice or whichever base you choose

Enjoy!

6 Servings:

Cals: 389, Fat: 24g, Protein 24g, Carbs: 16g

(Does not include Cauliflower Rice