Keto Chicken Curry


  • 200 ml Coconut Cream 6.5 oz
  • 200 ml Coconut Milk 6.5 oz
  • 1/2 Cup Fresh Coriander diced
  • 2 Tbsp Green Curry Paste
  • 10 Green Beans Halved
  • 1 Chicken Breast Fillet
  • ½ medium Onion
  • 4 Kaffir Lime Leaves
  • 1 Tbsp Fish Sauce
  • 1 tsp Erythritol optional
  • 1 Red Chilli (To Serve)


  • Dice the onion, and place into a frying pan with the coconut oil. Cook until the onion is translucent.
  • Add the coconut cream in with the onion and cook for 5 mins.
  • Add the Green Curry Paste and cook for another 2 mins.
  • Dice the chicken into 1-inch pieces, and place into the pan along with the halved green beans, coconut milk, fish sauce and kaffir lime leaves. Cook for 15 mins until the chicken is cooked.
  • ** Nutrition per serving: Serving 484g, Calories 114, Fat 40g, Protein 26g, Carbs 16g

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