Turn any weeknight dinner into something exciting with this Low-Carb Thai Chicken Coconut Red Curry. It's packed with bold Thai spices and delivers a takeout-style experience without the carbs.
Instructions
- Season 2 chicken thighs with ½ tablespoon salt and ¼ teaspoon black pepper. Set aside.
- Place sauce pot over medium heat and add 1 teaspoon lard.
- Add chicken thigh to sauce pot and sear, skin side down, about four minutes until skin becomes brown and crispy.
- Flip chicken over.
- Add 13½ ounces coconut milk and 1 tablespoon red curry paste. Add salt and pepper to taste and 1 tablespoon lime juice.
- Simmer on low for 20 minutes.
- Cut or use spiralizer to shape 2 zucchini into noodles and cook for about two minutes.
- Remove from pot and place on dish. Garnish with 2 cilantro, ¼ cup basil and lime wedge.
- Serve and enjoy!
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