🍴 Serves: 4
🔪 Prep Time: 10 mins
🔥 Cook Time: 25-30 mins
⚖️ Net Carbs: 5.5g
💪 Protein: 31g per serving
✅ No added sugar and no seed oils
Fragrant, comforting, and full of fresh herb brightness. Tender chicken in a silky red curry with lemongrass, lime leaves, and coconut milk-finished with Thai basil, coriander, and lime.
Ingredients
Curry
- 4 boneless, skinless thighs
- 1 tbsp coconut oil
- 1 shallot, finely sliced
- 2-3 garlic cloves, minced
- 10g ginger, finely minced
- 3 lime leaves
- 1 lemongrass stalk, lightly smashed
- 50g Thai red curry paste (Mae Ploy or similar)
- 1 tomato, diced
- 150g chicken bone broth
- 1 can coconut milk
To finish
- Thai basil, chopped
- Coriander, chopped
- Lime juice
- Fish sauce
- Spring onion, thinly sliced
Let's Begin!
Step 1 - Aromatics
Warm coconut oil in a wide pan over low-medium heat. Gently sauté the shallot until softened. Add garlic and ginger; cook 30–60 seconds until fragrant.
Step 2 - Paste
Stir in the red curry paste and cook 1- 2 minutes, letting the oils release and the paste darken slightly.
Step 3 - Build and Simmer
Add diced tomato, bone broth, lemongrass, and lime leaves. Cover and simmer 5-7 minutes to reduce slightly. Pour in the coconut milk, add the chicken thighs, and simmer gently 20-25 minutes until the chicken is cooked through and the sauce is glossy.
Step 4 - Balance and Herb Finish
Remove lemongrass and lime leaves. Turn off the heat, balance to taste with fish sauce. Fold in chopped Thai basil and coriander, reserving some for garnish.
Serve!
Ladle into warm bowls. Garnish with spring onion, the reserved herbs, and an extra squeeze of lime. Great with cauliflower rice/noodles or simply a side of steamed greens.
Chef’s Tip!
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Keep the simmer gentle once the coconut milk is in - boiling can split the sauce.
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If your paste is very spicy, start with 35-40g, then add more after tasting.
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No tomato? Sub with a splash more bone broth and reduce a touch longer.
