Keto Thai Green Curry with Chicken and Lotus Stem

1.To make the Green Curry Paste: Combine green chilies, lemongrass, ginger, garlic, coriander, green onions, ground cumin, ground coriander, white pepper, fish sauce, and erythritol (if using) in a food processor or blender. Add 1 tbsp coconut oil and blend until a smooth paste forms. If too thick, add a tiny splash of water or coconut milk to help it blend.

2.Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium heat. Add the homemade green curry paste and sauté for 3-5 minutes, stirring constantly, until fragrant and slightly darkened.

3.Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.

4.Pour in the full-fat coconut milk and chicken broth. Add the lotus stem, bamboo shoots, and kaffir lime leaves (if using). Bring the mixture to a gentle simmer.

5.Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the lotus stem is tender-crisp.

6.Stir in the green okras and water spinach. Continue to simmer for another 3-5 minutes, or until the vegetables are tender but still vibrant.

7.Stir in the fresh basil leaves and fish sauce. Taste and adjust seasoning with salt and additional fish sauce if needed.

8.Remove from heat. Serve hot, garnished with fresh lime wedges. This curry is excellent on its own or with cauliflower rice for a complete keto meal.