Keto Red Curry Chicken Stew with Fried Cauliflower Rice

Ingredients
    Keto Red Curry Chicken Stew with Fried Cauliflower Rice Ingredients
  • 1 lb Chicken thighs (Boneless, skinless, cut into bite-sized pieces)
  • 2 tbsp Coconut oil (For cooking)
  • 1 cup Onion (Chopped)
  • 3 cloves Garlic (Minced)
  • 1 tbsp Ginger (Fresh, minced)
  • 2 tbsp Red curry paste (Check for low-carb options)
  • 1 can Coconut milk (Full-fat, for richness)
  • 1 cup Chicken broth (Low-sodium)
  • 1 tsp Fish sauce (For umami depth)
  • 1 tsp Erythritol (Or any keto-friendly sweetener, optional)
  • 1 cup Red bell pepper (Sliced)
  • 1 cup Green beans (Trimmed)
  • to taste - Salt and pepper (For seasoning)
Instructions
    Preparing the Red Curry Chicken Stew
  1. 1
    Marinating the ChickenIn a bowl, mix chicken pieces with red curry paste, coconut milk, and fish sauce. Let it marinate for at least 30 minutes.
    Marinating the chicken enhances the flavors and tenderizes the meat.
  2. 2
    Cooking the StewHeat oil in a large pot, add minced garlic and ginger, then add marinated chicken. Cook until chicken is browned.
    Cooking the chicken until browned adds depth to the stew.
  3. 3
    Adding Vegetables and SimmeringStir in bell peppers, zucchini, and bamboo shoots. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
    Simmering allows the flavors to meld together beautifully.
    4. Preparing the Fried Cauliflower Rice
  4. 4
    Ricing the CauliflowerUsing a food processor, pulse cauliflower florets until they resemble rice grains.
    Make sure not to overprocess the cauliflower to avoid a mushy texture.
  5. 5
    Frying the Cauliflower RiceIn a pan, heat oil, add the riced cauliflower, and stir-fry until tender. Season with salt and pepper.
    Frying the cauliflower rice gives it a nice, toasty flavor.
    6. Assembling and Serving
  6. 6
    Plating the DishA bowl of red curry chicken stew on a red napkin

    Serve the Keto Red Curry Chicken Stew in bowls, topped with fresh basil and a side of Fried Cauliflower Rice.

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 34g53%
Saturated Fat 18g90%
Cholesterol 135mg45%
Sodium 710mg30%
Potassium 620mg18%
Total Carbohydrate 10g4%
Dietary Fiber 3g12%
Sugars 4g
Protein 36g72%
Net Carb 7g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a spicier stew, add extra red curry paste or a sprinkle of chili flakes.
  • To make the stew creamier, you can stir in a bit of coconut cream towards the end of cooking.
  • Adjust the seasoning with more salt or a splash of soy sauce if needed.
  • Feel free to add your favorite low-carb vegetables like bell peppers or zucchini to the stew.
  • If you prefer a thicker stew, mix a teaspoon of xanthan gum with a bit of water and stir it in before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This stew pairs beautifully with a side of steamed broccoli or a crisp green salad.
Read it online: https://simplydeliciousbites.com/recipe/keto-red-curry-chicken-stew-with-fried-cauliflower-rice/

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