Thai Red Curry | Low Carb Chicken Thai Curry KETO Recipe

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Chicken Thai Curry
1 Tbsp Coconut oil
15.7 oz Chicken Thighs
1/2 medium onion (6 oz)
2/3 large Red bell pepper 5.3 oz
1/2 Green bell pepper 4.7 oz
3/4 Tbsp Garlic
1 Tbsp Ginger
1 1/2 Tbsp red Thai curry
1 (13.5 oz) can coconut milk
Makes 4 servings
1,580 whole 395 serving
109 g Protein | 49 g Carbs | 19 g Fiber | 100 g Fat (NET Carbs 30 g)

MACROS 27.25 g Protein | 7.5 g Net Carbs | 25 g Fat
Calories 395 serving

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Melt coconut oil in a deep pan on medium high
Add your chicken and season to taste
I’m using salt, Cheyenne pepper, pepper, and garlic powder.
Shear both sides and remove from pan.
Slice 1/2 of an onion
1/4 Medium green bell pepper
1/4 Medium red bell pepper
And sauté for a couple of minutes
Add any flavors you like but I’m going with garlic, ginger. Lemongrass would be amazing in this
Add the Thai chili paste and allow to coat the veggies.
Once combined add the sliced chicken and mix well
Add as much or as little Basil as you’d like
Pour a can coconut milk in the pan and mix well.
Let simmer for 10-15 minutes. Serve with some riced cauliflower and you are set!

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