Thai Coconut Chicken Stir Fry
A keto-friendly Thai-inspired stir fry with chicken, coconut milk, and crispy elements.
Ingredients
- ●2 tablespoons coconut oil
- ●1 pound chicken breast
- ●2 tablespoons Thai red curry paste
- ●8 ounces Thai coconut milk
- ●1 cup mushrooms
- ●1/4 cup kao manow (Thai basil)
- ●2 tablespoons crispy fried shallots
- ●2 mun chee (Thai chilies)
- ●1/4 cup gai (Thai basil)
Instructions
- 1
Heat coconut oil in a large skillet over medium-high heat.
- 2
Add the chicken breast and cook until browned and cooked through, about 5-7 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the Thai red curry paste to the skillet and cook for 1 minute.
- 5
Add the mushrooms and cook until they start to soften, about 2-3 minutes.
- 6
Add the Thai coconut milk and stir to combine with the curry paste and mushrooms.
- 7
Return the chicken to the skillet and stir to coat with the sauce.
- 8
Add the Thai basil (kao manow), crispy fried shallots, and Thai chilies (mun chee) to the skillet and stir to combine.
- 9
Cook for an additional 1-2 minutes, until the sauce has thickened.
- 10
Serve hot and garnish with additional Thai basil if desired.