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Keto Thai Red Curry Cream Chicken

Name: Keto Thai Red Curry Cream Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 600 g Chicken breast, cubed; 2 tbsp Thai Red Curry Paste; 1 cup Heavy Whipping Cream; 1 cup Organic Brussels Sprouts, halved; 0.25 cup Onion, sliced; 2 cloves Garlic, minced; 1 tbsp Olive Oil

A velvety Thai red curry chicken dish made keto-friendly by utilizing heavy cream for a rich, satisfying texture.

Prep 10 minCook 15 minTotal 25 min4 servingsmedium

ThaiKetoHalalChicken

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Ingredients

Chicken breast, cubed600 g
Thai Red Curry Paste2 tbsp
Heavy Whipping Cream1 cup
Organic Brussels Sprouts, halved1 cup
Onion, sliced0.25 cup
Garlic, minced2 cloves
Olive Oil1 tbsp

Instructions

1
Heat olive oil in a deep skillet over medium heat. Add red curry paste and garlic, stirring for 1 minute until fragrant.
2
Add the chicken cubes and sliced onions, cooking until the chicken starts to brown, about 5 minutes.
3
Toss in the halved Brussels sprouts.
4
Pour in the heavy whipping cream. Bring to a gentle boil, then lower the heat and simmer uncovered for 8-10 minutes until the chicken and sprouts are tender.
5
Adjust salt to taste and serve warm.

Nutrition

Estimated, per serving

440kcal

Calories

33g

Protein

Carbs

31g

Fat

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