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4-ingredient Keto Coconut Chicken Curry

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If you’re following the ketogenic diet – or a lower carbohydrate diet – try these tasty coconut curry chicken thighs.  It only takes about 20 minutes and four ingredients from your local grocery store.

 

COCONUT CHICKEN CURRY RECIPE

Ingredients for 4 servings:

  • 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

 

Steps:

  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!

 

Approximate macros for 1 of 4 servings:

370 calories, 2g carbohydrates, 25g fat, 33g protein, 0g fiber, 3g sugar

 

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