Keto Thai Green Curry with Chicken and Coconut Noodles

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Coconut Oil
• 2 tbsp Green Curry Paste
• 2 cans Coconut Milk (full-fat)
• 2 tbsp Sunflower Seed Butter
• 1 tbsp Fish Sauce (optional)
• 2 tbsp Lime Juice
• 1 tbsp Swerve (or other keto sweetener)
• 4 cups Zucchini Noodles
• 1 medium Red Bell Pepper
• 1/4 cup Fresh Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat coconut oil in a large skillet or wok over medium-high heat.
2. 2Add chicken thighs and cook until browned on all sides and cooked through.
3. 3Stir in green curry paste and cook for 1 minute until fragrant.
4. 4Pour in coconut milk and sunflower seed butter. Bring to a simmer.
5. 5Add fish sauce (optional), lime juice, and Swerve. Stir well.
6. 6Add zucchini noodles and bell pepper. Cook until the noodles are tender-crisp, about 5 minutes.
7. 7Garnish with fresh cilantro before serving.

Substitutions

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