Aside from keeping my food low carb, I also try sticking to clean and fresh ingredients.

This yellow thai curry tastes better than anything that comes from a ready-to-use jar, so leave the store bought stuff on the shelf!

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

Yellow curry paste
1/2 cup fresh cilantro
1/4 cup water
2 Tbsp fresh ginger
2 garlic cloves
2 thai chilis
1 scallion
1 stalk lemongrass
2 tsp curry powder
1 tsp turmeric powder
1 tsp salt

Yields: 6 servings
Per serving*:
Calories: 212
Net carbs: 5
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 yellow 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 or konjac rice.