Keto Vietnamese Coconut Curry with Chicken and Vegetables

Ingredients

• 1.5 lb Chicken thighs
• 2 cans Coconut milk
• 1 medium Red bell pepper
• 2 cups Broccoli florets
• 2 cups Cauliflower florets
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Red curry paste (check for soy-free)
• 2 tbsp Fish sauce (Red Boat)
• 1 tbsp Lime juice
• 1 tsp Swerve (or other keto-friendly sweetener)
• 0.25 cup Cilantro

Instructions

1. 1Cut the 1.5 lb chicken thighs into 1-inch pieces. Prepare your vegetables: dice the medium onion, mince the 3 cloves garlic, and grate the 1 tbsp ginger. Cut the medium red bell pepper into 1-inch pieces. Ensure you have 2 cups broccoli florets and 2 cups cauliflower florets ready.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes until it looks soft and see-through. Add the minced garlic and grated ginger and cook for 1 minute more, stirring constantly, until you can smell their fragrance.
3. 3Stir in the 2 tbsp red curry paste and cook for 1 minute, stirring constantly, until it smells fragrant.
4. 4Pour in the 2 cans coconut milk. Add the 2 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp Swerve. Stir everything together and bring the mixture to a gentle simmer over medium heat (350°F / 175°C). Let it simmer for 2 minutes.
5. 5Add the cut 1.5 lb chicken thighs, the 1-inch pieces of red bell pepper, the 2 cups broccoli florets, and the 2 cups cauliflower florets to the pot. Stir to combine everything. Reduce the heat to medium-low (300°F / 150°C), cover the pot, and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender when pierced with a fork.
6. 6Remove the pot from the heat. Stir in the 0.25 cup chopped cilantro. Let the curry rest for 5 minutes before serving to allow the flavors to meld.

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