This Healthy Thai Chicken Coconut Curry is made with tender chicken and vegetables in an easy coconut curry sauce made with red Thai curry paste. It's fantastically flavorful and better than takeout! Keep it keto and low carb by serving with cauliflower rice.
1 1/2poundschicken breastchopped into 1-inch pieces
Salt and pepper
1red bell peppersliced
4tablespoonsThai red curry paste
1(13.5-ounce)can full fat coconut milk
1tablespoonfish sauceor more to taste
1tablespoonfresh lime juiceor more to taste
Pat the chicken pieces until dry, then season with a sprinkle of salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium high heat, then add the chicken and cook without stirring for 3-4 minutes. Continue to cook, stirring until browned a bit and the chicken pieces are mostly cooked through. Transfer to a plate.
Add the remaining oil to the pan, then saute the zucchini, red bell pepper, and onions for 3-4 minutes just to soften a bit but not so long that they go mushy. Add the garlic and ginger. Cook another 1 minute.
Add the coconut milk, red curry paste, and fish sauce, and whisk together. Bring to a gentle boil, then reduce heat, and return the chicken to the pan. Simmer for a few minutes until the chicken is cooked through.
Stir in lime juice, then taste and adjust the seasoning with more lime juice, fish sauce, or salt as desired. Serve over cauliflower rice.