How to Make Thai Green Chicken Curry

Ingredients

• 2 small Thai chilies or 1 serrano pepper
• 1 medium shallot, coarsely chopped (¼ cup [13 g])
• 4 cloves garlic
• 2 inches (5 cm) fresh ginger, peeled and cut in pieces
• 1 stalk fresh lemongrass, sliced or 3 tbsp (45 g) lemongrass paste
• ½ tsp ground coriander
• ½ tsp ground cumin
• 1 tbsp (10 g) dried shrimp meal
• 1 cup (40 g) fresh cilantro, roughly chopped
• 0.33 cup (14 g) fresh basil leaves
• ½ tsp ground white pepper
• 3 tbsp (45 ml) fish sauce
• 1 tbsp (12 g) LAKANTO or erythritol
• 1 tbsp (15 ml) lime juice
• 3 tbsp (45 ml) coconut oil
• 1 lb (454 g) boneless chicken thighs, cut in large chunks
• 1 (13.5 oz [400 ml]) can full-fat coconut milk
• 1 lime, zested

1. Place the chilies, shallots, garlic, ginger, lemongrass, coriander, cumin, shrimp meal, cilantro, basil, white pepper, fish sauce, LAKANTO and lime juice in a food processor and mix until a smooth paste is formed. Set aside.
2. In a large, heavy-bottomed skillet or a wok, melt the coconut oil on high heat. When the oil is hot, add the chicken and quickly brown on the outside, for about 2 minutes.
3. Remove the chicken from the pan and set aside. Add the curry paste to the pan and quickly stir-fry for about 1 minute, then add the coconut milk and the chicken to the pan. Bring to a slow simmer, then reduce the heat to low and cover. Cook until the chicken is fully done, stirring occasionally, about 8 to 10 minutes. Add the lime zest and stir well. Serve immediately on Easy Cauliflower Rice or with Keto Paleo Naan Bread.