13g Carb Keto Thai Green Curry – So Delicious!

13g Carb Keto Thai Green Curry – So Delicious!

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  • Posted: September 16, 2018 04:20

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  • Posted: September 16, 2018 04:20

    h333h333

    Ingredients for 4 Portions: - 500g Chicken Breast - cut into small pieces - 170g mushrooms sliced - 150g orange pepper sliced into thin strips - 125g cabbage cut into thin strips - 450g bean sprouts - 1 can full-fat coconut milk - 1 pack of Thai Green Curry paste (find one that has 1 net carb per portion) - A few handfuls of spinach - Chilli oil - Sesame oil (optional) - Soy sauce (optional) - Olive oil Instructions: - Cook chicken breast pieces in big pan until they are fully cooked and golden brown on medium heat with olive oil. - Cut onions into small strings. Add to the chicken and cook over medium for 4 minutes. - Add about 10% of the curry paste package and 10% of the coconut milk to the pan, mix well into the chicken/onion. Cook for 3 minutes. - Add vegetables, cook for about 5 minutes, until vegetables are soft - Add remaining coconut milk and paste. Mix well and continue to cook for 5 minutes on medium heat. Add a few splashes of broth or water. - Turn down the stove to medium/low and add 1 tablespoon of chilli oil, and a few drops of sesame oil. Cover the pan partially with a lid and continue to cook for 15 minutes. - Remove from heat. Let it sit for 15 minutes partially covered. Serve over steamed bean sprouts (I use this as a rice substitute. I just microwave the bean sprouts for 2 minutes.) Add a teaspoon of chilli oil on top. Macros: - Calories per portion: 539 - 13 grams of carbs - 35 grams of fat - 40 grams of protein If you avoid the onion and use less bean sprouts, you will save on the carbs, as these are the highest sources of carbs from the vegetables.