Quick and easy keto stir fry recipe that is bursting with flavor! This macro-balanced recipe only contains 7.1 net carbs.
1 pound chicken thighs, cut into small bite-sized pieces - about three chicken thighs
½ can coconut milk - about 1 cup
1 red bell pepper, sliced thinly, seeded, and veins removed
½ small onion, sliced thinly
½ cup basil leaves, packed tightly in the measuring cup
3 tablespoons of Panang curry paste
1 ½ tablespoons fish sauce
1 tbsp lime rind. You’ll need about two medium-sized limes
2 tablespoons coconut oil
1 tablespoon peanut butter, use creamy, do not use natural peanut butter
2 teaspoons of minced jarred garlic, or you can use one garlic clove
2 teaspoons brown swerve
Prep all ingredients. You want to be able to work fast while you are frying. Cut the chicken into bite-sized pieces and the onion and bell pepper into thin strips. Measure out the remaining ingredients, so they are ready to go.
Shake the coconut milk well. Otherwise, a thick cream will remain at the top of the can, so you might get a weird consistency if you omit this step.
Heat Wok or large skillet with oil.
Drop in onions and fry for one minute.
Add in garlic, red pepper, and Panang curry and fry for another 2 minutes.
Drop in the peanut butter, fish sauce, coconut milk, swerve and lime rinds and stir all together.
Place the chicken in the pan and bring to a boil.
Reduce heat to medium-low and let simmer for 15 minutes. Stir occasionally, about every 5 minutes. Do not cover.
Turn off heat and then add basil leaves until wilted.