Thai Chicken and Cabbage Curry

This delicious and spicy curry is perfect for those following a ketogenic diet.

15m

Prep Time

30m

Cook Time

Servings

Ingredients

2 tbsp coconut oil

1 lb boneless and skinless chicken breasts, cut into bite-sized pieces

1/2 head green cabbage, thinly sliced

1 red bell pepper, thinly sliced

2 tbsp red curry paste

1 tsp ground turmeric

1 tsp ground cumin

1/2 tsp ground coriander

1 can (14 oz) coconut milk

1 tbsp fish sauce

2 tbsp chopped fresh cilantro

Instructions

Step 1

In a large pan, heat the coconut oil over medium-high heat.

Step 2

Add the chicken and cook until browned, about 5 minutes.

Step 3

Add the cabbage, bell pepper, red curry paste, turmeric, cumin, and coriander, and stir until the veggies are coated with the spices and curry paste.

Step 4

Add the coconut milk and fish sauce, bring to a boil, and reduce heat to a simmer.

Step 5

Cook for about 20-25 minutes until the chicken and veggies are tender.

Step 6

Stir in the chopped cilantro and serve hot.