Keto Thai Green Curry with Chicken

What you’ll need

6 tools across 6 steps.

• Cutting boardEssentialstep 1
• knife (if cutting)Essentialstep 1
• wooden spoonEssentialsteps 2, 3
• lidEssentialstep 4
• deep fryersteps 2, 3, 4, 5, 6
• Woksteps 2, 3

Method

1. 1

   Prepare Ingredients

   Start by preparing all your ingredients. Cut the chicken thighs into bite-sized pieces. Slice the bell peppers and separate the broccoli florets. Mince the garlic and grate the ginger. Bruise or tear the kaffir lime leaves to release their aroma. If using, slice the green chilies.

   Prepping all ingredients before you start cooking, known as 'mise en place', makes the cooking process much smoother and faster.

   Timer: 10 minCutting boardknife (if cutting)
2. 2

   Sauté Aromatics and Curry Paste

   Heat 15 ml of coconut oil in a large pot or wok over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant. Then, add 50 g of keto green curry paste and cook for another 2-3 minutes, stirring constantly, until the paste is very fragrant and slightly darkened. This step is crucial for developing the curry's flavor.

   Cooking the curry paste thoroughly helps to deepen its flavor and remove any raw taste. Don't rush this step!

   Sauté curry paste: 3 mindeep fryerWokwooden spoon
3. 3

   Brown the Chicken

   Add the bite-sized chicken thighs to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn't need to be cooked through at this stage, as it will finish cooking in the curry sauce.

   Browning the chicken adds an extra layer of flavor and helps seal in the juices.

   Brown chicken: 7 mindeep fryerWokwooden spoon
4. 4

   Simmer the Curry Base

   Pour in 400 ml of full-fat coconut milk. Add 30 ml of fish sauce and the kaffir lime leaves. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the chicken to cook through.

   A gentle simmer prevents the coconut milk from splitting. The kaffir lime leaves infuse a wonderful citrusy aroma into the curry.

   Simmer curry: 15 mindeep fryerlid
5. 5

   Add Vegetables

   Uncover the pot and add the broccoli florets and sliced bell peppers. Continue to simmer for another 5-7 minutes, or until the vegetables are tender-crisp. You want them cooked but still with a slight bite.

   Adding vegetables later ensures they don't become overcooked and mushy, maintaining their texture and vibrant color.

   Cook vegetables: 7 mindeep fryer
6. 6

   Finish and Serve

   Remove the pot from the heat. Stir in 15 ml of fresh lime juice and the fresh basil leaves. If desired, add the sliced green chilies for an extra kick. Taste and adjust seasoning if needed (more fish sauce for saltiness, more lime juice for tang). Serve your vibrant Keto Thai Green Curry immediately. It pairs wonderfully on its own or with a side of cauliflower rice for a complete keto meal.

   Adding lime juice and basil at the very end preserves their fresh, bright flavors. Always taste and adjust seasonings to your preference!

   Timer: 5 mindeep fryer