Low Carb Thai Red Curry Chicken
Low Carb Thai Red Curry Chicken with 20g of protein, 9g of carbs, gluten-free, and dairy-free. Built around chicken thighs, cauliflower, and a coconut milk curry base that comes together in one pan in 30 minutes.
Servings: 4 people
Calories: 218kcal
Cost: $15
Equipment
Ingredients
- 1 tablespoon coconut oil
- 4 boneless skinless chicken thighs
- ½ small onion
- 4 garlic cloves minced
- 1 tablespoon ginger minced
- ¼ head cauliflower
- 1 teaspoon thai red curry paste adjust if you want more heat
- 1 tablespoon curry powder use more if desired
- ½ teaspoon turmeric
- 1 cup chicken broth
- 1 can coconut milk 400 ml can
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and sear for 3-4 minutes until golden brown. Remove and set aside.
- Reduce heat to medium. In the same pan, saute onion for 2-3 minutes until soft. Add garlic and ginger and cook for 1 minute until fragrant.
- Add curry powder and turmeric. Splash in chicken broth a little at a time, stirring constantly and cooking the spices for 2-3 minutes until no raw spice smell remains.
- Add cauliflower florets and stir to coat evenly in the spice base.
- Add remaining chicken broth, red curry paste, and coconut milk. Stir to fully combine.
- Return chicken to the pan. Cover and reduce heat to low. Simmer for 20 minutes until chicken is cooked through and cauliflower is tender.
- Serve over cauliflower rice and garnish with freshly chopped cilantro.
Taste and adjust. Add more curry powder for depth or more thai red curry paste for heat, a little at a time.
If the sauce is too thin, remove the lid and continue to simmer on low for 5-10 minutes until reduced to your preferred consistency.
Video
Notes
- Chicken breast can be substituted for thighs for a leaner option
- Stores airtight in the fridge for 3-4 days, flavor improves on day 2
- Freeze in individual portions and reheat on the stovetop for best texture
Nutrition
Calories: 218kcal | Carbohydrates: 9g | Protein: 20g | Fat: 13g | Fiber: 2g | Sugar: 4g
