Keto Malaysian Curry
A flavorful and spicy curry dish from Malaysia, adapted to fit a keto diet. This recipe combines the rich flavors of Malaysian cuisine with a low-carb twist.
Ingredients
- ●2 tablespoons Malaysian Curry Paste
- ●2 tablespoons Coconut Oil
- ●1 pound Chicken Breastcut into bite-sized pieces
- ●1 tablespoon Fish Sauce
- ●2 tablespoons Lime Juice
- ●1 tablespoon Honey
- ●1/2 teaspoon Chili Flakes
- ●1/4 teaspoon Salt
- ●1/4 teaspoon Black Pepper
Instructions
- 1
Heat the coconut oil in a large skillet over medium-high heat.
- 2
Add the chicken and cook until browned and cooked through, about 5-6 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the Malaysian curry paste to the skillet and cook for 1-2 minutes, until fragrant.
- 5
Add the fish sauce, lime juice, honey, chili flakes, salt, and black pepper to the skillet.
- 6
Stir to combine and cook for an additional 1-2 minutes.
- 7
Return the chicken to the skillet and stir to coat with the curry sauce.
- 8
Cook for an additional 2-3 minutes, until the chicken is fully coated.
- 9
Serve immediately, garnished with fresh cilantro if desired.