Coconut Keto

Keto Coconut Chicken Curry

Keto Coconut Chicken Curry

Ingredients

For 4 servings:

• 1 1/2 lb (24oz) chicken thighs, raw and fat minimally trimmed
• or lean chicken breasts
• 1 1/4 cup coconut milk
• 4 teaspoons red curry paste
• 1/3 cup diced red onion
• spray olive oil

Garnish:

• sea salt & pepper to taste
• fresh cilantro

Method

1. Set oven to 400F.
2. Trim some of the large pieces of fat from the chicken thighs.
3. Then, rub the chicken thighs in 2 teaspoons of the red curry paste.
4. Set them aside for about 20 minutes in the fridge.
5. Spray a skillet with a little oil and set on medium heat.
6. Once it’s hot, toss in onions and 2 teaspoons red curry paste.
7. Cook the onions in the red curry paste for 3 to 5 minutes, careful not to let them burn.
8. Add the chicken thighs and sear the top part of the the chicken thigh for about 2 to 3 minutes.
9. Flip the chicken thighs over, reduce the heat and add the canned coconut milk.
10. Bring it to a simmer on low heat.
11. Place the entire skillet in the oven and bake for 12 to 15 minutes at 400F.
12. You can broil for the final 2 minutes in order to brown the top of the chicken.
13. Garnish and enjoy!

CALORIES 370 PROTEIN 33G FAT 25G CARBS 2G SODIUM – FIBER 0G SUGAR 3G