Keto chicken coconut curry with broccoli rice

This recipe offers a delicious and healthy take on the classic Thai coconut curry. This is best for those on a ketogenic diet. It's full of flavor, It's easy to create, And replaces traditional rice as an alternative to light, low-carb broccoli rice.

Production of 4 servings

Preparation time: 15 minutes

Cooking time: 25 minutes

For the curry:

1 tablespoon of coconut oil

* 1 pound chicken breasts without skin, without bones, cut into bite-sized pieces

1 onion, chopped

2 garlic cloves, chopped

1 inch ginger, chopped

1 red bell pepper, diced

1 (14 ounces) full-fat coconut milk

2 tablespoons red wine vinegar (optional)

1 tablespoon fish sauce (or soy sauce for vegetable)

1 tablespoon lime juice

1 teaspoon erythritol or other keto-friendly sweetener (optional, to balance the flavors)

1/2 cup chopped cilantro, for garnish

1/4 cup chopped fresh basil, for decoration

For the broccoli rice:

1 large broccoli, cut into small pieces

1 tablespoon of coconut oil

* Add salt and pepper to taste.

* Heat the coconut oil in a large frying pan or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.

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* Add the onions to the pan and cook until soft, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.

* Add red chilli powder and cook for 2-3 minutes until it becomes light brown.

* Stir in the red curry paste and cook for 1 minute, allowing the spices to open.

Add the coconut milk and bring to a boil. Reduce the heat and cook for 5 minutes, allowing the sauce to thicken slightly.

Return the chicken back to the oven. Add fish sauce (or soy sauce) and lemon juice. Stir well to combine.

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* If desired, add erythritol or other keto-friendly sweeteners to balance the flavors. Taste and adjust the spices as needed.

* Boil for another 5-10 minutes, or until the chicken is cooked and the sauce is to your liking.

The Broccoli Rice:

* While the curry is boiling, prepare the broccoli rice. You can use a food processor, box grater, or finely chopped broccoli florets with a grating attachment.

* Heat the coconut oil in a separate pan over medium heat. Add broccoli rice and cook for 5-7 minutes, or until tender. Season with salt and pepper to taste.

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* Serve keto chicken coconut curry on a bed of broccoli rice.

* Garnish with chopped coriander and fresh mint leaves.

Suggestions and modifications:

* For the spicy curry, add more red curry paste or a pinch of pepper flakes.

You can add other vegetables to the pan. Like mushrooms, cabbage, or spinach.

* If you don't have fresh ginger, you can use 1 teaspoon of cumin seeds.

* To make the curry thicker, you can add a tablespoon of almond flour or coconut flour by adding a little water to the sauce.

Keep leftovers in an airtight container in the fridge for 3 days.

Nutritional information (approximately, per serving)

Calories:

 (will vary based on specific ingredients and portion size)

Net carbs:

 (Varies based on specific ingredients and portion sizes.)

This keto chicken coconut curry with broccoli rice is a flavorful and satisfying meal that's perfect for a low-carb lifestyle. Enjoy!