Thai Chicken Red Curry

Thai food is a worldly cuisine, known for using exotic spices and wonderful flavors.

You might have a Thai restaurant tucked away in your city and they will offer many traditional famous dishes – one dish that is particularly popular and one of our favorites is Thai Chicken Red Curry.

We have recreated this recipe to be keto friendly, healthy and tasty. In a few easy steps, you can whip up a quick and tasty meal that will add a flavorful variety to your weekly meal plan. Note: that you can choose a mild or spicy red curry sauce or paste. Be mindful of what you choose depending on the degree of heat you like to your flavor.

Thai Chicken Red Curry

Course Main Dish

Servings 4 servings

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

• 2 skinless boneless chicken breasts, cut into strips
• 1 onion, thinly sliced
• 1 red pepper, sliced lengthwise
• 1 cup bean sprouts mung bean sprouts can be found at your grocery store, or in Asian food markets
• 1 cup fresh or canned mushrooms, chopped
• 1 can coconut milk
• 4 zucchinis, spiralized
• 2 cloves minced garlic
• 3 tbsp Thai red curry paste
• salt and pepper
• fresh cilantro or basil for garnish

Instructions

1. Use a large wok or frying pan. Add oil and onions and sauté and then add chicken and cook until the onions are soft and chicken is almost fully cooked.
2. Add the rest of your veggies (spiralized zucchini, pepper, bean sprouts, mushrooms and garlic)
3. Pour coconut milk and red curry paste, add salt and pepper to taste – simmer over medium heat.
4. Once it comes to a boil and the curry is all mixed in you know it’s ready!
5. Garnish with fresh cilantro and basil to taste.
6. This delicious dish serves 4 and is best served piping hot.