Description
A savory and creamy keto coconut curry chicken dish.
Ingredients
Scale
- 2 lbs chicken fillet, diced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 1 cup broccoli florets
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Stir in the red curry paste and cook for another minute.
- Add the diced chicken and cook until browned.
- Pour in the coconut milk and bring to a simmer.
- Add bell pepper and broccoli; cook until vegetables are tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the amount of curry paste to control the spice level.
- Serve with cauliflower rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Keywords: keto coconut curry chicken