Keto Thai Chicken Curry with Zucchini Noodles – Low Carb & Delicious

Allergens

None (Except for coconut if allergic)

Ingredients

• 8 oz chicken breast, cut into bite
• sized pieces
• 1 tablespoon coconut oil
• 1 can (13.5 oz) full
• fat coconut milk
• 2 tablespoons red curry paste
• 1 zucchini, spiralized into noodles
• 1/2 cup thinly sliced bell peppers
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat the coconut oil over medium high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
2. Reduce the heat to medium, add the red curry paste to the skillet, and stir until fragrant, about 1 minute.
3. Gradually pour in the coconut milk, whisking constantly to combine with the curry paste. Bring the mixture to a simmer.
4. Add the chicken back into the skillet and cook for another 5 minutes, or until the chicken is cooked through. Season with salt and pepper to taste.
5. Stir in the spiralized zucchini noodles and sliced bell peppers. Cook for an additional 2 3 minutes until the vegetables are tender yet still crisp.
6. Remove from heat, stir in the chopped cilantro and lime juice, and serve immediately.

Chef’s Insight

Use fresh red curry paste for the best flavor and aroma.

Notes

For an extra kick, add a few sliced bird's eye chilies to the curry paste. - Serve with a side of steamed broccoli for a complete meal.