This is one of my favorite dishes my mom makes and hits the spot every time. It’s great with toasted low carb bread or served over cauli rice or keto-friendly noodles. You could honestly serve this to carbies because the biggest swap is monkfruit sweetener for sugar.

Mom’s Vietnamese Style Curry Chicken (Ca Ri Ga)

Asian mom comfort food ❤️

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Main Course

Cuisine: Asian, Vietnamese

Keyword: chicken, curry, spicy, vietnamese

Servings: 4 people

Net Carbs: 5g

Author: Vy & Regina

Equipment

Non-Stick Frying Pan

Ingredients

• 2 pounds chicken (I like wing pieces or boneless/skinless thighs)
• 1 tablespoon garlic (minced)
• 1 tablespoon curry powder
• 2 tablespoons Maeploy red curry paste
• 1/2 cup frozen carrots and peas
• 1/2 cup coconut milk
• 1-2 cups water
• 1 tablespoon fish sauce
• 4-5 Thai Chili Peppers
• 2 tablespoons Golden Monkfruit sweetener
• 4 bay leaves
• salt & pepper
• 2 tablespoons avocado oil

Instructions

• Heat the oil on medium high heat and add the garlic to the pan while the oil is still heating.
• Once the garlic is fragrant, add the chicken and curry powder. Brown the pieces (they do not need to be cooked all the way through yet).
• After about 5 minutes, add the red curry paste, coconut milk, water, fish sauce, thai peppers, peas/carrots, and sweetener.
• Continue cooking for another 15-20 minutes or until the chicken is cooked all the way through.
• Five minutes before serving, add the bay leaves and salt/pepper to taste.

Nutrition

Calories: 380kcal | Carbohydrates: 6g | Protein: 22g | Fat: 30g | Sodium: 451mg | Fiber: 1g | Sugar: 1g | Net Carbs: 5g

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