Easy Keto Thai Skillet Chicken
Calories 1120kcal
Ingredients
- 2 tablespoons ghee (or coconut oil, 30 g/ 1.1 oz)
- 4 bone in chicken thighs (or coconut oil, 30 g/ 1.1 oz)
- 2 cloves garlic (or coconut oil, 30 g/ 1.1 oz)
- 1/3 cup white onion (or coconut oil, 30 g/ 1.1 oz)
- 1 green pepper (or coconut oil, 30 g/ 1.1 oz)
- 1 cup chicken stock (or coconut oil, 30 g/ 1.1 oz)
- 1 cup coconut milk (or coconut oil, 30 g/ 1.1 oz)
- 1 tablespoon curry paste (or coconut oil, 30 g/ 1.1 oz)
- 2 tablespoons fresh lime juice
- 4 cups rice (or coconut oil, 30 g/ 1.1 oz)
- red chili peppers
- lime juice
Instructions
- Trim the excess skin and fat off the thighs.
- You can store the excess skin in the freezer and once you have enough, make Crispy Chicken Cracklings.
- Pat dry the chicken thighs and season with salt and pepper.
- Heat a large pan greased with a tablespoon of ghee or coconut oil over a high heat.
- Once hot, add the chicken thighs in a single layer, skin side down.
- Cook over a medium-high heat for 5 minutes.
- Then, turn on the other side and cook for another 3 minutes.
- Remove the chicken from the pan and set aside on a plate.
- Grease the pan with the remaining ghee.
- Add sliced onion and garlic and cook for 2-3 minutes, until fragrant.
- Add sliced green pepper and cook for another minute.
- Pour in chicken stock and coconut milk.
- Add Thai curry paste and lime juice.
- Season with salt and pepper to taste.
- Place the chicken, skin side up, back in the pan and cook for about 10 minutes.
- Then, place the pan under a broiler to crisp up for 3-5 minutes.
- Remove from the oven and let it cool for 5 minutes.
- Serve with cauliflower rice (steamed or pan-roasted), and optionally garnish with sliced chili peppers, lime juice and cilantro.
Originally posted 2019-02-20 17:30:14.
