Keto Thai Green Curry with Chicken

Ingredients

• 1.5 lbs Chicken Thighs
• 1 can Coconut Milk
• 2 tbsp Green Curry Paste
• 1 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tsp Erythritol
• 1 can Bamboo Shoots
• 1 large Bell Peppers
• 1 medium Zucchini
• 4 cups Cauliflower Rice
• 1 tbsp Coconut Oil

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F / 177°C). Add the 1 tablespoon of coconut oil and let it heat until shimmering.
2. 2Add the 1.5 lbs of chicken thighs to the pot. Cook for 5-7 minutes per side, until the chicken is browned all over. The internal temperature should reach 165°F (74°C).
3. 3Stir in the 2 tablespoons of green curry paste and cook for 1 minute, stirring constantly, until it smells fragrant.
4. 4Pour in the 1 can of coconut milk, 1 tablespoon of fish sauce, 2 tablespoons of lime juice, and 1 teaspoon of erythritol. Stir everything together well.
5. 5Bring the mixture to a gentle simmer. Add the 1 can of bamboo shoots, 1 large bell pepper (cut into 1-inch pieces), and 1 medium zucchini (cut into 1/2-inch thick half-moons).
6. 6Cover the pot and let it simmer for 15-20 minutes. Stir occasionally. The vegetables should be tender when poked with a fork, and the chicken should be cooked through.
7. 7Serve the curry hot over the 4 cups of cauliflower rice.

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