Thai Keto Eggplant Curry
A flavorful and spicy Thai-inspired curry made with eggplant, a perfect low-carb option for a keto diet.
Ingredients
- ●1 medium eggplant
- ●2 tablespoons delicious Thai red curry paste
- ●2 tablespoons coconut oilfor frying
- ●1 pound chicken breastcut into bite-sized pieces
- ●2 tablespoons fish sauceoptional
- ●1 tablespoon palm sugaroptional
- ●2 chili pepperschopped
- ●2 cloves garlicminced
- ●1 cup green beanstrimmed
Instructions
- 1
Heat the coconut oil in a large skillet over medium-high heat.
- 2
Add the chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the curry paste to the skillet and cook for 1 minute, until fragrant.
- 5
Add the eggplant to the skillet and cook until tender, about 3-4 minutes.
- 6
Add the fish sauce, palm sugar, chili peppers, and garlic to the skillet and cook for 1 minute.
- 7
Return the chicken to the skillet and stir to combine with the curry sauce.
- 8
Add the green beans to the skillet and cook for 2-3 minutes, until tender.
- 9
Season the curry with salt and pepper to taste.
- 10
Serve the Thai keto eggplant curry hot, garnished with chopped cilantro or scallions if desired.
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