Easy Red Curry Chicken with Rice Recipe

Easy Red Curry Chicken with Rice Recipe - If I had to pick one type of cuisine to eat for the rest of my life, it would likely be Thai food. My dad and I used to go for red curry (and Tom Kha Gai, a coconut and chicken soup) almost every week. Even though we live 3,000 miles apart now, this dish always reminds me of those special times together.

Prep Time: 10 Minutes (Not Including Time to Make Rice)
Cook Time: 20 Minutes
Yield: 3 Servings
Easy Red Curry Chicken with Rice Recipe

Ingredients for Red Curry Chicken with Rice:

  • 2 teaspoons avocado oil
  • 1 pound boneless, skinless chicken thighs
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 (13 ½-ounce) can full-fat coconut milk
  • 2 tablespoons fish sauce (optional)
  • 2 tablespoons red curry paste
  • 1½ teaspoons Swerve confectioners’-style sweetener or other keto sweetener of choice
  • 8 to 10 fresh basil leaves, sliced, plus additional leaves for garnish (optional)
  • 1 batch Basic Cauliflower Rice, for serving (optional)

How to Make Red Curry Chicken with Rice:

  1. Heat the oil in a large skillet over medium heat. When hot, add the chicken and bell peppers and cook until the peppers are soft and the internal temperature of the chicken reaches 165°F and the juices run clear. Remove from the pan and set aside.
  2. In the same skillet over medium heat, combine the coconut milk, fish sauce (if using), curry paste, and sweetener; stir well to combine and simmer for 4 to 5 minutes to reduce.
  3. Chop the chicken into bite-sized pieces. Once the sauce has reduced, add the cooked chicken and peppers and fresh basil leaves. Stir and simmer for 2 to 3 minutes, until the basil is soft.
  4. Serve over cauliflower rice, if desired. Garnish with fresh basil, if desired.

Per serving, not including rice:
CALORIES: 425
FAT: 27.3 g
PROTEIN: 32 g
TOTAL CARBS: 12.5 g
NET CARBS: 6.6 g

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