A flavorful and low-carb Thai chicken curry that is perfect for a keto diet.
Follow the steps below to cook the desired recipe
1. 1. In a large pan, heat oil over medium heat. Add chopped onions and garlic and cook until translucent.
2. 2. Add diced chicken breast and cook until browned on all sides.
3. 3. Stir in red curry paste, coconut milk, and chicken broth. Simmer for 15-20 minutes.
4. 4. Add bell peppers, zucchini, and bamboo shoots. Cook until vegetables are tender.
5. 5. Season with salt, pepper, and a squeeze of lime juice. Serve hot over cauliflower rice or zucchini noodles.
1 lb chicken breast, diced
1 onion, chopped
2 cloves of garlic, minced
2 tbsp red curry paste
1 can coconut milk
1 cup chicken broth
1 bell pepper, sliced
1 zucchini, sliced
1/2 cup bamboo shoots
Salt and pepper to taste
Lime juice
