Keto Chicken Thai Curry

I made this curry sauce up based on searching the internet and adapting what I read to make it easy. I had some leftover chicken and different vegetables to use up; so decided to have a go at making my own sauce. I enjoyed it and I hope you do too. We all need quick recipes when we are hungry.

Ingredients:

  • 1/2 cup smooth unsweetened peanut butter
  • 400ml tin of full fat coconut milk
  • 2 tsp sriracha sauce
  • 2 tsp tamari soy sauce
  • 2 tsp sesame oil
  • 2 heaped tsp Thai Red curry paste
  • 400ml vegetable stock
  • half a large cooked chicken
  • 1 courgette, thinly sliced
  • 100g mushrooms, thinly sliced
  • 200g spinach
  • Half a lime, juice squeezed on top
  • Chopped fresh coriander, to garnish

Method:

  1. Place the peanut butter in a bowl, and gently heat in a microwave. Once warm, stir in the sriracha, tamari soy sauce and a third of a cup (approx 80ml) of the full fat coconut milk.
  2. Heat the oil in a pan over a medium heat. Add the Thai red curry paste and cook until fragrant.
  3. Take the pan off the heat. Add the peanut butter mixture to the Thai curry paste, stir until combined.
  4. Placing the pan back on the heat, slowly add the rest of the coconut milk to the mixture, and bring to a boil to thicken.
  5. Reduce to a simmer, and add the vegetable stock. Stirring every now and again. Add the chicken and vegetables minus the spinach to the sauce.
  6. Allow the sauce to simmer for 15-20 minutes, or until it has reduced and thickened slightly to the consistency you like. Stir in the spinach and put the pan lid on until wilted.
  7. Taste and adjust seasonings so it’s to your liking. I like to add some squeezed lime juice, and chopped coriander sprinkled on top.

Note: If you want a bit more of a kick feel free to add some more curry paste, or even a few red chilli’s. This is a great quick and easy sauce to make, feel free to make it your own by adding your favourite vegetables.

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