Low Carb Red Curry
Just put me in a bathtub with a straw…that is how I feel about this gorgeous sauce. Low Carb Red Curry tastes like it should be very, very bad for you, but it is ridiculously healthy. Full of good fats and vegetables, it is surprisingly filling. Both my husband and I made the mistake of eating seconds and feeling too full afterward!
From a Good Recipe to a Great Recipe
I have been on the keto diet for just over a month, and I eat a lot of cold foods or snacks. After a long day outside I was craving something warm. My standard red curry recipe is served over jasmine rice, which I love. I decided to modify my recipe to be low carb. I felt sad that I would be missing the rice, as well as some of my other ingredients like carrots. Boy, was I wrong. Not only did I not miss them, but I found that I enjoyed this recipe FAR more than the less healthy version. Cauliflower>rice, at least in this instance!
Flavor and More Flavor
The layers of flavor in Low Carb Red Curry are amazing. We have all tasted dishes that layer flavors well, but have you ever SMELLED layers of flavor? I was worried about how onion, garlic, and coconut oil might smell cooking together. However, the moment I turned the burner on under that pan was the moment I knew this was going to be one amazing dish. Creamy, rich, slightly sweet with some salt and citrus, and a tiny bit of heat. Mmmm. This truly does have just a bit of heat at the finish, and is very “Kid friendly.” But, should you desire more spice, feel free to add a dried pepper or some siracha, or whatever it is that you people who like spicy food do. Living in the Midwest, I have solid German roots. I will not be your best source on” hot” food, but let me know what works for you and I will add it to the recipe!
For all the layers of flavor in this curry, you would think that it takes a lot of effort. However, it is a very quick throw together, one pan meal, ready in about 30 minutes. Honestly, there is not one thing that I find that isn’t great about it, except that the leftovers are all gone.
2 Large Chicken Breast, cut into bite sized pieces
2 Cans Unsweetened Coconut Milk, 13.5 oz each
1 Tbs Coconut Oil
4 oz Red Curry Paste
1 each Medium Yellow Onion, Yellow Bell Pepper, Orange Bell Pepper
2 Cup Green Beans
1 Tbsp Minced Garlic
Juice of 1 lime
1 Tbsp dry Basil
1 Bunch fresh Cilantro
1-2 Tbsp Whole Leaf Stevia (Or Sweetener of your choice)
Salt and Pepper
In a large frying pan, add your coconut oil, chicken, garlic and onions. Saute’ until chicken is cooked through. Pour your coconut milk, red curry paste and stevia (1 Tbsp to start) in a bowl and stir until blended. Add this to the frying pan along with the peppers, beans and half of the cilantro. Stir in the basil, approximately 1 teaspoon of salt, and add pepper to taste. Cook over medium low heat, stirring frequently until vegetables are al dente. Squeeze lime juice into pan and stir gently. Taste and add more stevia, salt and pepper as needed. If desired, you may thicken the dish with a slurry of 1:1 coconut flour and water.
Serve over cauliflower rice.