Name: Keto-Friendly Easy Red Chicken Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 g chicken thighs chopped organic; 1 tbs coconut oil; 2 spring onions chopped trimmed; 2 cups pumpkin chopped; 75 g snap peas; 1/4 bunch fresh coriander chopped *to garnish; 400 ml coconut milk; 1 lime juiced; 2 tbs red curry paste; 8 dried red chillis soaked in water; 10 garlic cloves peeled; 1 lemongrass stalk; 5 cm ginger fresh; 1/2 tsp shrimp paste; 2 tbs coriander roots; 1 tsp ground cumin; 1 eschalot; 3 tsp white peppercorns; 1 pinch sea salt

by Scott Gooding Last updated on 07/17/2019

Craving a curry? This keto-friendly version is perfect no matter what the season. - Scott Gooding

Ingredients

500 g chicken thighs chopped organic
1 tbs coconut oil
2 spring onions chopped trimmed
2 cups pumpkin chopped
75 g snap peas
1/4 bunch fresh coriander chopped *to garnish
400 ml coconut milk
1 lime juiced
2 tbs red curry paste

Red curry paste

8 dried red chillis soaked in water
10 garlic cloves peeled
1 lemongrass stalk
5 cm ginger fresh
1/2 tsp shrimp paste
2 tbs coriander roots
1 tsp ground cumin
1 eschalot
3 tsp white peppercorns
1 pinch sea salt

Method

Step 1

Throw all the ingredients for the curry paste in a food processor or blender and blitz until fully combined.
Step 2

Heat the coconut oil over a medium heat, add the spring onions and curry paste and cook for 6-8 minutes before adding the chopped chicken thighs.
Step 3

Turn the heat up to high and stir to ensure all the chicken is coated in the spices and cook for 5-6 minutes.
Step 4

Add the veg and stir before adding the coconut milk, cook for a further 10-12 minutes.
Step 5

Remove from the heat.
Step 6

Season and add the chopped coriander leaves.