Heat a pan over medium heat. Add olive oil and coconut cream, then stir in the green curry paste. Sauté until fragrant and the coconut cream starts to separate.

Once the curry paste is aromatic, add the chicken (or your preferred protein) and stir-fry until the chicken is cooked through. Pour in the coconut milk. If you prefer more broth, add a little water. Season with fish sauce and stevia (or your preferred keto sweetener) to taste. Bring to a gentle boil.

Cover the pan and reduce to low heat. Simmer for about 20 minutes until the chicken is tender. Add Thai basil leaves, stir 5-6 times, then turn off the heat. Ready to serve.

Serve with cauliflower rice or shirataki noodles. Top with 1-2 fried or boiled eggs for extra flavor. Enjoy!