Servings: 4 people
Net Carbs: 5g
Equipment
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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