This coconut curry chicken with bok choy, a Chinese cabbage, is loaded with flavor and contains only a few ingredients. Serve over cauliflower rice, which is low in carbs.
Nutrition (per serving):
Calories: 556, Protein: 60 grams, Fat: 28 grams, Carbs: 13 grams, Sugar: 7 grams
Recipe and photo by Christy Brissette, M.S., R.D., president of 80 Twenty Nutrition
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Makes 4 servings
- 1 Tbsp. coconut oil
- 8 chicken thighs, boneless and skinless
- 1/2 medium onion, minced
- 3 cloves garlic, minced
- 2 cans light coconut milk
- 2 Tbsp. Thai red curry paste
- 1/2 cup chicken stock
- 1/4 cup lime juice
- 4 cups baby Bok choy, ends removed
- 1 green pepper, sliced
How to make it
Heat a pan over high heat. Add half of the coconut oil. Once it's melted, add the chicken thighs. Cook for 3 minutes, flip and cook for another 3 minutes. Remove from heat and set the chicken aside on a plate.
Add the other half of the coconut oil to the pan. Add the onion and sauté for 2 minutes. Add the garlic and sauté for 1 minute. Add the green pepper and sauté for 2 minutes.
Add the coconut milk, broth, lime juice and curry paste. Add the chicken and cover, cooking for about 8 minutes.
Add the bok choy to the pan and cover again, steaming until the stalks are tender but still crisp (about 5 minutes). Serve and Enjoy!