Thai Red Curry Chicken with Winter Melon Recipe | Keto & Low-carb

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk has fewer calories; evaporated milk is often cheaper.

Heat the coconut oil in a wok or saucepan over medium heat.

Add the curry paste, sauté, stirring constantly over medium heat for about 2 minutes until aromatic.

Add about 300ml of coconut milk and keep stirring about 1-2 minutes or until boil. The coconut milk will be reduced a bit. The mixture will be creamier.

Add chicken meat and stir to mix with the paste. Keep stirring until chicken is almost done.

Add winter melon.

Add remaining coconut milk. Simmer for 10-15 minutes or until winter melon is cooked.

If the curry is too thick, add a little water until curry has reached the desired consistency. Let it boil.

Add fish sauce and erythritol.

Add kaffir lime leaves and simmer for 1-2 minutes.

Add chilies and basil leaves, simmer for 1-2 minutes. Turn the heat off.

Serve with konjac noodles or cauliflower rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens