Coconut Chicken Curry

Coconut Chicken Curry

Makes: 2 servings

Carbs per Serving: 10 grams

Protein per Serving: 11 grams

Fat per Serving: 53.5 grams


?         2 Tbsp coconut oil

?         ¾cups coconut milk

?         2 Tbsp heavy cream

?         ½cup chopped bamboo shoots

?         1 small onion, diced

?         ½lb diced boneless chicken thighs

?         ½Tbsp paprika

?         ½Tbsp curry powder

?         ½tsp minced fresh ginger

?         Sea salt

?         Freshly ground black pepper



  • Place a saucepan over medium high flame and heat through.
  • Once hot, add the coconut oil and swirl to coat. Stir in the bamboo shoots, onion, and diced chicken. Stir fry for 5 minutes.
  • Add the paprika, curry powder, and ginger. Stir fry for 3 minutes.
  • Stir in the heavy cream and coconut milk, then reduce to medium low flame. Let simmer for about 10 to 12 minutes.
  • Season to taste with salt and pepper, then serve piping hot.