• Miranda

Keto Coconut Cream Red Curry Chicken & Veggies

Ingredients: 1 cup thinly sliced white onion 1 cup sliced baby Bella mushrooms 1 cup thinly sliced green bell pepper 2 tbsp olive oil 1 lime - sliced into wedges 1 packet, 2 tbsp red curry paste (A Taste of Thai brand) 2 cans Coconut Milk (A Taste of Thai brand works or Trader Joe’s organic coconut milk) Chicken Thighs (5 cups chopped) Shirataki Noodles or Rice (Miracle Noodles or Better than Rice) Directions: Season the chicken thighs as desired. (I used garlic, onion powder, red pepper flakes, lemon pepper seasoning, & salt). On high heat, sauté chicken thighs in a pan until done. No need for oil or butter, chicken thighs release a lot of fat and will cook in it. Set aside.


In a medium sized sauce pan: Pour 2 cans of coconut milk into a pot, add 2 tbsp of red curry paste to the coconut milk, cook on low and whisk. Allow to cook for serveral minutes until the curry sauce thickens.

In a different pan, cook the onion, pepper, and mushrooms with which ever seasonings you desire (we used garlic, onion powder, red pepper & salt) and cook until tender.

Rinse the shirataki noodles

Unite the cooked chicken, cooked vegetables, and noodles in a serving bowl and cover them with the coconut curry sauce. Squeeze a wedge of lime over everything, and enjoy!



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