Low Carb Thai Green Curry with Chicken

Ingredients

• 1 Can Full Fat Coconut Milk
• Green Curry Paste ((1 Tbsp- Mild, 2 Tbsp-Medium, 3+ Tbsp, Thai Hot))
• 1 pound Chicken (Breast or Thighs)
• 8 oz Sliced Bamboo
• 2 Zucchinis
• Coconut Sugar (Taste curry first to see if needed)
• Fish Sauce (Taste curry first to see if needed)

Instructions

1. 1

   Wash zucchini and use a spiralizer to make zoodles.

2. 2

   Add a tablespoon of coconut milk to a nonstick skillet with a lid over medium-high heat. Add curry paste and stir in oil until it becomes fragrant. About 1 minute.

3. 3

   Add sliced chicken and stir into curry paste until fully cooked.

4. 4

   Add rinsed bamboo shoots and any other vegetables if you like. Pour in the remaining coconut milk and bring to a simmer. At this point, I added a few makrut lime leaves for more flavor. Simmer curry with the lid on for 5 minutes.

5. 5

   Taste curry and add any sugar or fish sauce if needed. If it needs to be spicer, you can also add more curry paste. Garnish with Thai basil leaves.

6. 6

   Plate raw zoodles in a bowl and top with warm curry and serve immediately.