Coconut Chicken Curry - 4-Ingredient Keto

Coconut Chicken Curry - 4-Ingredient Keto
Adapted from fitmencook.com
Coconut Chicken Curry - 4-Ingredient Keto

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from fitmencook.com

Ingredients

  • 1 1/2

    lb (24oz) chicken thighs, raw and fat minimally trimmed

  • substitution: lean chicken breasts, firm tofu, salmon

  • 1 1/4

    cup coconut milk

  • substitution: lite coconut milk to reduce amount of calories

  • 4

    teaspoons red curry paste

  • 1/3

    cup diced red onion

  • spray olive oil

  • Garnish:

  • sea salt & pepper to taste

  • fresh cilantro

Directions

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

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