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Keto Thai Green Curry Chicken

Name: Keto Thai Green Curry Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g Chicken thighs, cut into bite-sized pieces; 2 tbsp Green curry paste; 400 ml Unsweetened Coconut Milk; 1.5 cups Organic Brussels Sprouts, halved; 1 cup Fresh Spinach; 2 cloves Garlic, minced; 1 tbsp Olive Oil; 1 tbsp Fish sauce

A rich, aromatic green curry utilizing low-carb Brussels sprouts and spinach, bathed in fatty coconut milk.

Prep 15 minCook 20 minTotal 35 min4 servingsmedium

ThaiKetoHalalGluten-Free

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Ingredients

Chicken thighs, cut into bite-sized pieces500 g
Green curry paste2 tbsp
Unsweetened Coconut Milk400 ml
Organic Brussels Sprouts, halved1.5 cups
Fresh Spinach1 cup
Garlic, minced2 cloves
Olive Oil1 tbsp
Fish sauce1 tbsp

Instructions

1
Heat olive oil in a deep pan or wok over medium heat. Add the green curry paste and garlic, stirring constantly for 1-2 minutes until highly fragrant.
2
Pour in a splash of coconut milk to dissolve the paste, then add the chicken pieces and cook until they begin to brown.
3
Pour in the remaining coconut milk and add the halved Brussels sprouts.
4
Bring to a simmer, cover, and cook for 10-12 minutes until the Brussels sprouts are tender and chicken is cooked through.
5
Stir in the spinach and fish sauce, simmering for 1-2 minutes until spinach is wilted. Serve hot.

Nutrition

Estimated, per serving

370kcal

Calories

24g

Protein

Carbs

28g

Fat

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