Keto Thai Green Curry Chicken Stir-Fry

Ingredients

• 1.5 lbs Chicken Breast
• 2 tbsp Green Curry Paste
• 1 can Coconut Milk
• 2 tbsp Coconut Aminos
• 1 tbsp Fish Sauce (optional)
• 1 tbsp Lime Juice
• 1 cup Broccoli Florets
• 1 cup Cauliflower Florets
• 1 medium Bell Pepper
• 2 cups Spinach

Instructions

1. 1Cut the 1.5 lbs of Chicken Breast into bite-sized pieces, about 1-inch cubes.
2. 2Heat a 12-inch skillet or wok over medium-high heat, about 400°F (200°C). Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
3. 3Add the 2 tbsp of Green Curry Paste to the same skillet over medium-high heat, about 400°F (200°C). Cook for 1 minute, stirring constantly, until fragrant.
4. 4Pour in the 1 can of Coconut Milk, 2 tbsp of Coconut Aminos, 1 tbsp of Fish Sauce (if using), and 1 tbsp of Lime Juice. Stir well to combine with the curry paste and bring the mixture to a simmer, about 200°F (93°C).
5. 5Add the 1 cup of Broccoli Florets, 1 cup of Cauliflower Florets, and the medium Bell Pepper (cut into 1-inch pieces) to the simmering sauce. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. 6Return the cooked chicken to the skillet. Add the 2 cups of Spinach and stir everything together. Cook for an additional 1-2 minutes, or until the spinach has wilted.
7. 7Serve the Keto Thai Green Curry Chicken Stir-Fry immediately.

Related Guides