Easy Red Curry Chicken
A meal for when you just have no time to start from scratch
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Dinner
Cuisine: Indian, Keto
Diet: Diabetic
Recipe Category: Low Carb
Servings: 6 large serves
Calories: 293kcal
- 1/2 white onion
- 1 garlic clove
- 1 tbsp olive oil
- 70 g red curry paste
- 650 g chicken thigh fillet sliced into strips
- 80 g tomato paste
- 15 g apple cider vinegar
- 400 g chopped tomatoes
- 200 g water
- 50 g celery diced
- 10 g sour cream or Greek yoghurt
- Cauli rice to serve
CONVENTIONAL METHOD
Dice onion, celery and garlic, saute in oil, for 3 minutes over medium heat, until soft. Add red curry paste and cook for 3 minutes
Add tomato paste, tomatoes, water, apple cider vinegar. Bring to a simmer. Add chicken strips, turn down heat to slow simmer. Simmer on low for 15-20 minutes.
Add sour cream and cook for a further 5 minutes. Serve with Cauliflower rice.
THERMAL METHOD
Add onions and garlic to mixer; Chop 4 sec/ speed 7.
Add oil and celery; Cook 2 min /100℃ / stir.
Add curry paste, tomato paste, tomatoes, water, and vinegar; cook 15 min/ 100℃ / stir
Add chicken strips; cook 15 min/ 100℃ / reverse stir
Add sour cream; cook 5 min/100℃ / reverse stir. Serve with Cauliflower rice.
Swap out the chicken for prawns or firm fish for another super easy midweek curry.
Can be made in bulk and stored int the fridge for up to 3 days or frozen for up to 1 month.
Serving: 1serve | Calories: 293kcal | Carbohydrates: 5g | Protein: 18g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 197mg | Potassium: 392mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2175IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1.4mg | Net Carbs: 4g