Description
A creamy, aromatic low-carb curry featuring tender chicken and rich coconut milk. Bold Thai-inspired flavors made simple for a ketogenic lifestyle.
Ingredients
Scale
- 1.5 lbs chicken breast, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- 1 tbsp lime juice
- 2 tbsp coconut oil
- Salt and pepper to taste
Instructions
- Season chicken cubes with salt and pepper.
- Heat coconut oil in a large skillet over medium-high heat and brown chicken until golden; remove and set aside.
- In the same pan, sauté minced garlic and ginger for 1 minute.
- Stir in curry powder and toast for 30 seconds.
- Pour in coconut milk and scrape the pan to release browned bits.
- Return chicken to the pan and simmer on low for 10 minutes.
- Stir in baby spinach until wilted.
- Remove from heat and stir in fresh lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Fusion