Thai red curry chicken, stir-fried vegetables
Tender chicken breast simmered in a creamy Thai red curry sauce flavoured with coconut milk and spices. Accompanied by crispy sautéed vegetables, for a perfect harmony of sweetness and intensity. 🌶️🥥🍛
Low Carbs, Keto
Ingredients
Portions:
4
200 g
chicken breast, sliced
100 g
aubergine, diced
0.5 unit
red pepper, sliced
50 g
green beans, trimmed
200 ml
coconut milk
0.5 unit
red onion, sliced
50 ml
vegetable stock
1 tbsp
sunflower oil
0.5 tsp
galangal, grated
1 clove
garlic, minced
1 unit
shallot, diced
1 tbsp
fish sauce
2 leaves
Kefir leaves
0.5 tsp
fine salt
0.5 tsp
cane sugar
0.25 tsp
ground white pepper
0.25 tsp
turmeric
5 leaves
basil leaves
1 stick
lemongrass, bruised
1 unit
red chilli, sliced
0.5 tsp
coconut sugar
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Slice the chicken breast into thin strips and set aside.
- Heat sunflower oil in a large pan over medium heat. Add garlic, shallots, and galangal, sautéing until fragrant.
- Add chicken strips to the pan and cook until golden brown. Stir in turmeric, red chili, and lemongrass stick.
- Pour in coconut milk and vegetable stock, adding fish sauce, kefir leaves, and coconut sugar. Simmer for 10 minutes.
- Add aubergine, red pepper, and green beans to the pan, cooking until vegetables are tender yet crisp. Season with fine salt, cane sugar, and ground white pepper.
- Garnish with fresh basil leaves before serving.
For a deeper flavor, marinate chicken with spices and refrigerate for 30 minutes before cooking.
This dish pairs well with cauliflower rice for a low-carb option.