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Keto-Thai Chicken Red Curry

Thai Chicken Red Curry

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Calories: 283
Ingredients Method

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

Method
 

  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.