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
Servings 4 servings
Calories 283kcal
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
- 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.
- Add the rest of your veggies (spiralized zucchini, pepper, bean sprouts, mushrooms and garlic)
- Pour coconut milk and red curry paste, add salt and pepper to taste – simmer over medium heat.
- Once it comes to a boil and the curry is all mixed in you know it’s ready!
- Garnish with fresh cilantro and basil to taste.
- This delicious dish serves 4 and is best served piping hot.