Green Curry Chicken (Keto)

Name: Green Curry Chicken (Keto)
Total time: 1200 s
Yield: Serves 2-3 servings
Ingredients: 9 oz chicken breast (about 250 grams); 2 cups coconut milk (about 500 ml); 2 tablespoons keto green curry paste; 8-10 Thai eggplants, quartered; 1 handful pea eggplants; 4-6 kaffir lime leaves; Erythritol or stevia, to taste; Fish sauce (keto-friendly), to taste; Sliced red chili or other chili peppers, as desired; 1 large sprig Thai basil

Polly P. @LadyCivet

Buying one serving of keto curry rice costs about 80 baht, so I decided to try making it myself to save some money. Hehe...

Polly P. @LadyCivet

Buying one serving of keto curry rice costs about 80 baht, so I decided to try making it myself to save some money. Hehe...

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Ingredients

20 minutes

Serves 2-3 servings

9 ozchicken breast (about 250 grams)
2 cupscoconut milk (about 500 ml)
2 tablespoonsketo green curry paste
8-10Thai eggplants, quartered
1 handfulpea eggplants
4-6kaffir lime leaves
Erythritol or stevia, to taste
Fish sauce (keto-friendly), to taste
Sliced red chili or other chili peppers, as desired
1large sprig Thai basil

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Steps

20 minutes

1

Prepare all the ingredients and get ready to cook.
2

Pour 1/2 cup coconut milk (about 100 ml) into a pot or pan. Add the green curry paste and cook until the coconut milk releases its oil.
3

Add the chicken breast and stir-fry until cooked through.
4

Pour in the remaining coconut milk. Season with erythritol and keto-friendly fish sauce to taste. Once it starts to boil again, add the Thai eggplants and pea eggplants. Simmer until the eggplants are tender. Tear the kaffir lime leaves and add them in.
5

Turn off the heat. Add the sliced red chili and Thai basil, and stir to combine.
6

Ladle into bowls, garnish with more red chili and Thai basil tips, and serve.