Description
A flavorful dish featuring tender chicken thighs cooked in a rich coconut curry sauce, enhanced with fresh basil and lime.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup fresh basil leaves, chopped
- 1/4 cup green onions, sliced
Instructions
- In a large skillet, heat the coconut oil over medium heat.
- Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Add the minced ginger and garlic to the skillet, stirring for about 1 minute until fragrant.
- Stir in the red curry paste and cook for another minute to combine.
- Pour in the coconut milk, fish sauce, and lime juice, stirring well to incorporate all ingredients.
- Bring the mixture to a simmer and let it cook for 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Remove the skillet from heat and stir in the chopped basil and green onions.
- Serve hot, accompanied by keto-friendly sides like pork rinds, celery sticks, or cucumber slices.
Notes
- For added flavor, consider marinating the chicken in lime juice and spices for 30 minutes before cooking.
- You can substitute the chicken thighs with chicken breast for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
Keywords: Basil Chicken, Coconut Curry Sauce, Thai Chicken Recipe