Low Carb Green Curry Chicken - Braised Method

Low Carb Green Curry Chicken - Braised Method

The warm spices of Thailand abound in this Keto Green Curry Braised Chicken. The meat is tender and the the flavors of fresh Spring vegetables, spicy green curry and coconut milk will have you dancing in your kitchen. Bookmark this recipe because you are going to want it again and again.

Course dinner, Main Course

Cuisine Keto, Thai

Keyword chicken, gluten free

Prep Time 20

Cook Time 30

Servings people

Calories 452kcal

Author Brandy

Equipment

Ingredients

6 chicken thighs * or legs skin-on or off. Up to you.
2 cloves garlic minced
1 leek * Sliced thin - optional
3 inch Ginger Minced
1 teaspoons salt
2 tablespoons olive oil
3 tablespoons Thai green curry paste
13 oz unsweetened coconut milk

Optional Garnish

Cilantro
Green Onions
Jalapeno Peppers Sliced
lime wedges

Instructions

Preheat the oven to 350°F. Season chicken thighs with salt and set aside at room temp while you chop the veggies.
Mince garlic, peel and mince ginger and slice the leek.
Heat the olive oil in a cast iron skillet over medium-high until almost smoking. Working in batches if needed, add the chicken skin-side down and cook until the skin is golden-brown, about 4 minutes on each side. Don't worry that it isn't cooked through. We'll get there. Transfer the chicken to a plate and set aside.
Saute the garlic, ginger and leek for 2-3 minutes in the oil left in the pan. Add the green curry paste and stir. Add 1 can coconut milk and incorporate with a whisk. Bring to a simmer and stir until uniform. Turn off the heat.
Add the chicken back to the pan skin-side up in a single layer in the sauce. Bake uncovered for 30 minutes or until the chicken reads 165F° with a meat thermometer.
To serve: Spoon the sauce over the chicken and garnish with cilantro, red onion, and serrano or jalapeno and serve with lime wedges. Make it a full meal with cauliflower rice, shirataki noodles or desired veggies.

Nutrition