“Cinematic Thai Chicken Curry with Cauliflower Rice for Keto Diet”

Allergens

Fish (Fish sauce)

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup cauliflower rice
• 1 can coconut milk (full fat)
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp sugar substitute
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 2 cups mixed vegetables (bell peppers, zucchini, carrots)
• 1 lime
• Salt and pepper to taste

Instructions

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chicken thighs seasoned with salt and pepper, and cook until browned on both sides. Remove from skillet and set aside.
2. In the same skillet, add another tablespoon of oil and sauté red curry paste for 1 minute or until fragrant.
3. Stir in coconut milk, fish sauce, and sugar substitute. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Add the chicken back into the skillet and cook for another 10 12 minutes or until cooked through.
5. In a separate pan, sauté mixed vegetables until tender crisp.
6. Stir in half of the fresh basil and cilantro leaves to the curry. Taste and adjust seasoning if necessary.
7. Serve chicken curry over a bed of cauliflower rice, garnished with remaining basil and cilantro leaves, and a squeeze of lime juice.

Chef’s Insight

The key to a great Thai curry is balancing the flavors of spicy, sweet, sour, and salty. Adjust seasonings as needed to achieve this balance.

Notes

Be sure to use full fat coconut milk for this recipe to ensure proper keto macros.