KETO CURRY CHICKEN


INGREDIENTS
12-14 -Chicken wings 8 oz - Bamboo shoots (sliced) 6 oz - Bell pepper (sliced) 6 oz - Carrot (sliced) 8 oz - Beech mushrooms 2 - Lemongrass stalks 1 Tbsp - Minced garlic 1 handful of basil leaves ½ cup - Curry paste 2 tsp- Salt (alternative 1 tbsp fish sauce) 1 tsp - Ground black pepper 2 Tbsp - Keto powdered sugar (for non-keto, use palm sugar or can sugar) 1 cup- Coconut milk (unsweetened) 2 Tbsp - Cooking oil 3 cups - Water

INSTRUCTIONS
1. In a medium pot, add oil, lemongrass, and garlic. Cook garlic until slightly golden brown then add chicken wings and continue to cook for about 6 minutes. 2. Add the curry paste, salt (or fish sauce), ground black pepper, and keto powdered sugar. For non-keto, you may use regular sugar, palm sugar or cane sugar. 3. (Optional- add a half cup of water to the pot if it is become too dry. This will prevent burning.) 4. Add bamboo shoots and stir until chicken wings are evenly coated. Cook for about 5 minutes; stirring occasionally. 5. Add water and coconut milk then bring to a boil. 6. Add mushrooms, carrots, bell peppers, and stir. Cook for 4 minutes or until vegetables are cooked to your liking. 7. Add basil and stir. 8. Add salt (or fish sauce) to liking then remove pot from heat. 9. Serve and enjoy. (Keto substitute rice with fresh vegetables)
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HOISIN CHICKEN WINGS

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KETO PEPPERONI PIZZA