Shredded Coconut Keto Friendly

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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

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