Keto Thai chicken with curry and coconut
Ingredients
Main Ingredients
2 Tbsp: Butter, Salted (Grass Fed)
400 g: Chicken, Breast (Skinless & Boneless), Cubed into 3 cm cubes
1 Seasoning: Salt, Pink Himalayan Rock Salt
1 Seasoning: Pepper, Corn Black, Crushed
1 Tbsp: Curry, Paste (Thai Green)
800 g: Coconut, Milk (Tinned)
125 g: Broccoli, Fresh Floret
100 g: Cauliflower, Fresh Floret
0.5 Tbsp: Oil, Olive Oil
Method
Preheat the oven to 400°F (200°C). Grease a medium-sized baking dish.
Brown the chichen pieces in a hot frying pan.
Place the chicken pieces snuggly in the baking dish. Salt and pepper generously and place a tablespoon of butter on top of each fish piece.
Mix coconut cream, curry paste and chopped cilantro in a small bowl and pour over the fish.
Bake in the oven for 20 minutes or until the fish is done.
In the meantime, cut the cauliflower into small florets and boil in lightly salted water for a couple of minutes. Serve with the fish.