Low-Carb Thai Chicken Red Curry | 7g Net Carbs | LevelTrack

Ingredients

• 400g chicken breast, sliced
• 1 tbsp Thai red curry paste (or to taste)
• 400ml light coconut milk (unsweetened)
• 1 red pepper, sliced
• 1 courgette, sliced
• 100g green beans, trimmed
• 2 tbsp fish sauce (or low-salt soy sauce)
• 1 tbsp lime juice
• 2 cloves garlic, finely chopped
• 1 thumb-sized piece ginger, grated
• 1 tsp coconut oil (or olive oil)
• Fresh basil leaves, to serve
• 1 small cauliflower, riced (for serving)

Method

1. Heat coconut oil in a large pan or wok over medium heat. Add the chicken and cook until sealed (3-4 minutes).
2. Stir in the red curry paste and cook for 1 minute, until fragrant.
3. Add the coconut milk, then the peppers, courgette and green beans. Simmer for 8-10 minutes, until the vegetables are tender.
4. Stir in the fish sauce, lime juice, garlic and ginger. Cook for a further 2-3 minutes.
5. Serve with cauliflower rice and fresh basil leaves. Add a squeeze of lime if you like.