Thai Red Curry

Thai Red Curry

Keto Friendly – depends on coconut milk and sweetener


  • 1 Tbs coconut oil
  • 2 – 13.5 oz. cans of unsweetened coconut milk – be careful of carb content of the brand
  • 3 Tbs Red Curry Paste
  • 3 Tbs Fish Sauce
  • 3/4 tsp onion powder
  • 1 tsp minced garlic
  • 1.5 tbsp sweetener
  • 1 tbsp soy sauce
  • 1/2 Cup fresh basil
  • 1.5 lbs cubed boneless & skinless chicken – white or dark
  • 8 oz sliced Portabella Mushrooms
  • 1 lb sliced zucchini
  • Salt and pepper – to taste

Use 1/2 Tbs of coconut oil to saute the garlic over medium heat for 30 seconds.  Add vegetables to the garlic saute to preference.  Use 1/2 Tbs of coconut oil to saute the chicken over medium high heat.  When the chicken is thoroughly cooked, combine with vegetables.  Add the curry paste until well mixed.  Then add coconut milk, fish sauce, onion, sweetener, and soy sauce.  Bring to boiling and then reduce to simmer for 10 minutes.  Add basil and simmer an additional 5 minutes.

If you have a wok, and know how to use it, you can cook both the vegetables and chicken in it more conveniently and separately.  Enjoy with riced cauliflower (or, rice, if you don’t care about carbs).


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