Keto Coconut Curry Chicken

Ingredients

• 2 stalks lemongrass (smashed and finely chopped)
• 3 tbsp coconut oil
• 2 tbsp fresh ginger (finely chopped)
• 2 garlic cloves (finely chopped)
• 2 tbsp curry powder (or green curry paste)
• 1 red chili pepper (finely chopped)
• 2 lb boneless chicken thighs (cut into bite-sized pieces)
• salt (to taste)
• 1 leek (chopped)
• 0.5 red bell pepper (sliced)
• 14 oz coconut cream (unsweetened)
• 1 lime (finely grated zest only)
• 0.5 cup fresh cilantro

Steps

1. 1

   Prepare the aromatics: finely chop the lemongrass, ginger, garlic, and red chili pepper.

2. 2

   Heat the coconut oil in a large skillet or wok over medium-high heat.

3. 3

   Add the chopped lemongrass, ginger, garlic, chili pepper, and curry powder (or curry paste) to the skillet. Sauté for 1-2 minutes until fragrant.

4. 4

   Add the bite-sized chicken thigh pieces to the pan. Season with salt to taste. Brown the chicken on all sides, about 5-7 minutes.

5. 5

   Stir in the chopped leek and sliced red bell pepper. Cook for another 3-4 minutes until the vegetables begin to soften.

6. 6

   Pour in the coconut cream. Bring to a gentle simmer and let it cook for 5-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

7. 7

   Stir in the finely grated lime zest and fresh cilantro just before serving.

Notes

For a finer texture, you can use an electric spice grinder for the lemongrass and ginger. If you prefer more vegetables, broccoli, spinach, or zucchini noodles make excellent additions. If you are sensitive to heat, reduce the amount of red chili pepper. This recipe also works well with shrimp instead of chicken.

Nutrition per serving

• main
• keto
• low-carb
• gluten-free
• dairy-free
• curry
• chicken
• coconut