Keto & Low-Carb Lean and Green Thai Curry Coconut Chicken
Jun 5, 2021 | Jump to Instructions
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- 1Lean
- 3Green
- 1.50Condiment
- 1Healthy Fat
As of recent, I've become a huge coconut curry fan and this amazing Thai Curry Coconut Chicken recipe is amazing. Coupled with some cauliflower rice it makes a quick and easy lean and green meal!
About Chris Sloan
My name is Chris Sloan and I, like so many others struggled with my weight for years not realizing the toll being overweight was taking on my body. At the beginning of 2021 I began to take my weight loss efforts seriously and have lost 75 lbs so far on the OPTAVIA optimal weight 5 in 1 Plan! It's been amazing, and while my journey isn't over, I'm well on my way!
When I started I had a hard time finding the top OPTAVIA 5&1 recipes, so I was so inspired to build this website to help compile some of what I felt are the best OPTAVIA recipes around. I'm happy to share it with you as well!
For those new to OPTAVAIA, weighing your food is an important part of the OPTAVIA 5 & 1 program; in fact, it's one of the key elements. If you want to be successful, you need to make sure that each meal has been weighed exactly to the guidelines. And we're not talking about "close enough." We mean EXACTLY those amounts! So forget about using a measuring cup or even eyeballing it—you need a food scale!
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The recipes on this site are intended for the OPTAVIA 5&1 Plan; however, they can easily be adapted to a low carb or keto lifestyle. If you following a ketogenic diet or low-calorie diet you can enjoy many of the recipes found here to help keep you on track for your weight loss efforts.
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Lean & Green Thai Curry Coconut Chicken Ingredients
- 1 tsp Sesame Oil
- 1/4 cup Scallions
- 2 tsp Thai Kitchen Red Curry Paste
- 1/8 tsp Garlic Powder
- 1/3 cup Thai Kitchen lite coconut milk
- 1 tsp Fish Sauce
- 2 tbsp Cilantro Chopped
- 1 dash Salt (optional)*
- 18 oz Boneless Skinless Chicken Breast Cubed
- 2.75 cup Cooked Cauliflower Grated
Lean & Green Thai Curry Coconut Chicken Instructions
- Chop the scallions and separate the whites and greens.
- In a large nonstick skillet, heat 1 teaspoon of oil on medium-high heat. Add scallion whites and red curry paste and saute 1 minute.
- Add cubed chicken (12 oz. after cooking), garlic powder, and salt (optional) cooking until almost done.
- Add coconut milk and fish sauce, mix well. Simmer about 2-3 minutes. Remove from heat, mix in scallion greens and cilantro. Serve over cooked cauliflower rice.
Purchase Ingredients
- Thai Kitchen Red Curry Paste
- Thai Kitchen lite coconut milk
- Fish Sauce
- Cooked Cauliflower
