Keto Thai Green Curry with Chicken

1.Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

2.Reduce heat to medium. Add grated ginger and minced garlic to the pot and sauté for 1 minute until fragrant.

3.Stir in the green curry paste and cook for another 1-2 minutes, stirring constantly, to toast the spices.

4.Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.

5.Return the cooked chicken to the pot. Add red bell pepper, bamboo shoots, and green beans. Simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

6.Stir in the fresh basil leaves, fish sauce, and erythritol (if using). Taste and adjust seasoning with salt, pepper, and more fish sauce or sweetener as needed.

7.Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice. This curry pairs well with cauliflower rice for a complete keto meal.