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Keto Thai Chicken Coconut Red Curry Recipe

Keto Thai Chicken Coconut Red Curry Recipe



  • 2 / 340g  chicken thighs, skin on
  • ½ Tbsp / 3 g  salt
  • ¼ tsp / 25g  black pepper
  • 1 tsp / 3 g  lard
  • 1 can / 360 g  coconut milk, full-fat
  • 1 Tbsp / 5 g  red curry paste
  • 1 Tbsp / 9 g  lime juice
  • 2 / 400 g  large zucchini
  • 2 sprigs / 5 g  cilantro
  • ¼ cup / 6 g  fresh basil, chopped
  • 2 Tbsp / 8 g  salt


  1. Season chicken with some of salt and pepper. Set aside. 
  2. Place sauce pot over medium heat and add lard.
  3. Add chicken thigh to sauce pot and sear, skin side down, about 4 minutes until skin becomes brown and crispy.
  4. Flip chicken over. Add coconut milk and red curry paste. Add additional salt, pepper and lime juice. Simmer on low for 20 minutes.
  5. Make zucchini into noodles and cook for about 2 minutes.  BACK TO WRITER TO CLARIFY 5-7
  6. Remove from pot and place on dish. 
  7. Garnish with fresh cilantro, basil and lime wedge.  Enjoy!
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