Once upon a time in the bustling streets of Bangkok, there lived a talented chef named Khun Pim. Known for her mastery of traditional Thai cuisine, Khun Pim’s culinary creations were renowned far and wide, drawing locals and tourists alike to her humble eatery tucked away in a quiet corner of the city.
One sweltering afternoon, as the fragrant aromas of spices and herbs wafted through the air, Khun Pim found herself inspired to craft a new dish that would captivate the senses and tantalize the taste buds. Drawing upon the vibrant flavors of her homeland, she set out to create a keto-friendly version of the beloved Thai Red Curry—a dish that would be both delicious and nourishing.
With a flourish of her chef’s knife, Khun Pim expertly diced shallots, minced garlic, and sliced vibrant red bell peppers, infusing the kitchen with an array of enticing aromas. As she sautéed the fragrant ingredients in a drizzle of olive oil, the enticing scent of spices filled the air, promising a culinary adventure like no other.
With each carefully measured spoonful of red curry paste and grated ginger, Khun Pim added depth and complexity to the dish, while a touch of turmeric imparted a golden hue reminiscent of the Thai sunset. As she poured in creamy coconut milk and added tender chunks of chicken thighs, the kitchen was transformed into a symphony of flavors and textures.
Finally, Khun Pim added vibrant broccoli florets and crisp snap peas to the bubbling curry, their verdant hues adding a pop of color to the dish. With a final garnish of fresh cilantro and a squeeze of lime, the Completely Keto Thai Red Curry was complete—a harmonious blend of spicy, savory, and sweet flavors that danced on the palate with every bite.
As word spread of Khun Pim’s culinary masterpiece, diners from far and wide flocked to her restaurant to experience the magic of her Completely Keto Thai Red Curry. With each spoonful, they were transported to the bustling streets of Bangkok, where the vibrant sights, sounds, and flavors of Thailand awaited them—a testament to the timeless allure of Khun Pim’s culinary artistry.
Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch chunks
- salt and pepper to taste
- 2 shallots minced
- 1 red bell pepper thinly sliced
- 3 garlic cloves minced
- 3 Tbsp red curry paste
- 1 Tbsp grated ginger
- 1 tsp tumeric
- 1 150z can coconut milk
- 1 cup broccoli florets
- 1 cup snap peas
- cilantro and limes for serving
Instructions
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Heat the olive oil in a large stockpot or dutch oven over medium heat. Add the chicken and season with salt and pepper. Add the shallots, garlic and red bell pepper and cook until tender, about 3-5 minutes.
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Stir in the red curry paste, ginger and turmeric and cook for 1 minute. Stir in the coconut milk and bring to a boil. Reduce to a simmer and cook for about 15minutes, stirring occasionally.
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Add the veggies and cook until tender, about 5 minutes.
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Serve with cilantro and limes.
