Keto Spicy Coconut Chicken Curry

This vibrant Keto Spicy Coconut Chicken Curry is a delightful fusion of Thai and Indian flavors, featuring tender chicken simmered in a creamy coconut milk base infused with aromatic spices like ginger, garlic, and lemongrass. With a perfect balance of heat and richness, this dish is not only low-carb but also packed with protein and healthy fats, making it a satisfying choice for a keto diet.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 1 tablespoon coconut oil
• 1 tablespoon red curry paste
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and cut into pieces
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili flakes (adjust for heat preference)
• Salt, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat coconut oil in a large pan over medium heat.
2. Add minced garlic and grated ginger, sauté until fragrant, about 1-2 minutes.
3. Stir in the red curry paste and turmeric powder, cooking for another minute to release the flavors.
4. Add the chicken pieces, stirring to coat them with the spice mixture. Cook until they are lightly browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk, followed by the bruised lemongrass, fish sauce, chili flakes, and lime juice. Stir well.
6. Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the chicken is fully cooked and tender, stirring occasionally.
7. Taste and adjust seasoning with salt as needed.
8. Remove lemongrass stalks before serving. Garnish with fresh cilantro and serve with lime wedges.