Cooked - Thai Green Chicken Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Green Chicken Curry

6.0

2 small Thai chiles or 1 serrano pepper

1 medium shallot, coarsely chopped (¼ cup (13 g))

4 cloves garlic

2 inches (5 cm) fresh ginger, peeled and cut in pieces

1 stalk fresh lemongrass, sliced or 3 tbsp (45 g) lemongrass paste

½ tsp ground coriander

½ tsp ground cumin

1 tbsp (12 g) dried shrimp meal (see note)

1 cup (40 g) fresh cilantro, roughly chopped

½ cup (14 g) fresh basil leaves

¼ tsp ground white pepper

3 tbsp (45 ml) fish sauce

1 tbsp (12 g) LAKANTO or erythritol (see note)

1 tbsp (15 ml) lime juice

1 lb (454 g) boneless chicken thighs, cut in large chunks

1 (13.5 oz or 400 ml) can full-fat coconut milk

Place the chiles, shallots, garlic, ginger, lemongrass, coriander, cumin, shrimp meal, cilantro, basil, white pepper, fish sauce, LAKANTO and lime juice in a large, heavy-bottomed skillet or a wok, melt the coconut oil on high heat. When the oil is hot, add the chicken and quickly brown on the outside, for about 2 minutes.
Remove the chicken from the pan and set aside. Add the curry paste to the pan and quickly stir-fry for about 1 minute, then add the coconut milk and the chicken to the pan. Bring to a slow simmer, then reduce occasionally, about 5 to 10 minutes. Add the lime zest and stir well.
Serve immediately on Easy Cauliflower Rice (page 103) or with Keto Paleo Naan Bread (page 156).

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 95 weeks ago

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