Low-Carb Thai Chicken Coconut Red Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season 2 chicken thighs with some of ½ tablespoon salt and ¼ teaspoon black pepper. Set aside.

Step 2

Place sauce pot over medium heat and add 1 teaspoon lard.

Step 3

Add chicken thigh to sauce pot and sear, skin side down, about four minutes until skin becomes brown and crispy.

Step 4

Flip chicken over.

Step 5

Add 13½ ounces coconut milk and 1 tablespoon red curry paste. Add additional salt, pepper and 1 tablespoon lime juice.

Step 6

Simmer on low for 20 minutes.

Step 7

Cut or use a spiralizer to shape 2 zucchini into noodles and cook for about two minutes.

Step 8

Remove from pot and place on dish. Garnish with 2 cilantro, ¼ cup basil and lime wedge. Enjoy!