Coconut milk, red curry paste and chicken thighs in 30 minutes — 6 g net carbs, dairy-free, deeply spiced. Restaurant flavour with a single pot to wash.
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Heat coconut oil in a large skillet over medium-high. Brown chicken cubes 5 minutes.
Reduce heat to medium. Add onion, cook 3 minutes.
Add garlic, ginger and curry paste. Stir 60 seconds — paste should sizzle and smell fragrant.
Pour in coconut milk and broth. Add fish sauce and sweetener if using.
Simmer 8 minutes. Add broccoli and bell pepper, simmer 4-5 more minutes.
Off heat, stir in lime juice. Garnish with cilantro. Serve over cauliflower rice.
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