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–+ servings

Keto Thai Coconut Chicken Curry

This is rich, creamy comfort food that takes maybe half an hour! Go ahead and add red pepper if you like a bit more kick!It's really good.( I got this awesome Instant cast Iron Dutch oven for Christmas and I LOVE using it! It's easy to clean and has Soomany uses!)
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Cuisine: Asian
Calories: 459.6
Ingredients Method Nutrition

Ingredients
  

  • 2 tbs olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 tbs ginger (fresh, finely chopped)
  • 2 tsp coriander (ground12)
  • 2 lbs chicken breast (boneless, skinless, 1 inch cubes)
  • 12 oz green beans (fresh or frozen)
  • 1 red bell pepper (diced)
  • 3 tbs Thai red curry paste
  • 13 oz coconut cream (unsweetened)
  • 1 tbs lime juice
  • ½ cup cilantro (chopped)
  • Korean red pepper (to taste)

Method
 

  1. I got this wonderful Instant Electric Dutch oven for Christmas, so I'm using that. You could do this in a regular Dutch oven on the stove, but this is so much more fun!
  2. Turn on Instant pot to saute. Add 2 tbs olive oil and onions. Cook for 5 minutes or so till softened.
  3. Add chicken and cook for another 5 minutes till the chicken is cooked through, stirring occasionally.
  4. Stir in garlic, ginger and powdered coriander. Cook for a minute , till fragrant.
  5. Add green beans and stir.
  6. Stir in coconut cream and red curry paste. Coconut cream will be lumpy but will melt in and become creamy as you stir.
  7. Cancel saute settings on Instant pot and turn to braise.
  8. Add salt, pepper and red pepper to taste.
  9. Cover and let simmer for 5 to 10 minutes, till slightly thickened.
  10. Add red peppers and lime juice. Taste for seasoning. Cook another 5 minutes.
  11. Garnish with chopped cilantro and enjoy!

Nutrition

Calories: 459.6kcalCarbohydrates: 10.8gProtein: 36gFat: 30.7gSodium: 184.2mgFiber: 2.6gSugar: 4.1g

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