Most Thai and other Asian restaurants are off limits if following a low carb lifestyle. Thankfully, I have some amazing keto friendly curry recipes up my sleeve!

This green thai chicken curry smells as amazing as it tastes! Served up on cauliflower or konjac rice, it’s a meal the whole family will love.

Ingredients

4 chicken breasts, diced
2 bell peppers, diced
1/2 small onion, diced
1 cup coconut milk
1 Tbsp coconut oil
1 tsp salt
1/2 tsp pepper

Green curry paste
1 cup fresh cilantro
1 lime, zested and juiced
1 Tbsp fresh ginger
2 garlic cloves
1 thai chili
1 scallion
1 stalk lemongrass
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp monkfruit sweetener
1 tsp salt

Yields: 6 servings
Per serving*:
Calories: 211
Net carbs: 6
Protein (grams): 29
Fat (grams): 7

Prep time: 15 min
Cook time: 25 min
Total time: 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Roughly chop the ingredients for the green curry paste, then blend into a paste using a blender or immersion blender.

In a large skillet or wok, melt the coconut oil over medium high heat.

Add the chicken, salt and pepper. Sautee about 8 min, until the chicken browns.

Add the bell peppers and onion, and sautee another 3 min.

Transfer the curry paste to the skillet or wok and heat through until fragrant, about 2 min.

Add the coconut milk and stir until well combined. Bring the chicken curry to a low simmer, and allow the flavours to fully infuse by letting it cook another 2-3 min.

Serve over cauliflower rice or konjac.