Equipment Needed

• Soup pot, dutch oven, deep dish skillet OR slow cooker *see notes for slow cooker instructions
• Cutting board & Knife

Directions

Stove Top

• Chop the chicken into bite sized pieces and then chop the onion and jalapeño *see notes 2&3. Peel the ginger and garlic and grate them with a lemon zester or mince them finely.
• Heat a soup pot, dutch oven or deep dish skillet on the stove with olive or avocado oil. Once hot, add the chicken, onion, jalapeño, ginger and garlic. Stir frequently and cook until the chicken is no longer pink.
• Stir in yellow curry powder, chili powder, sea salt and black pepper. Add one can of coconut milk and just the coconut solids from the second can *see note 6. Stir well, bring to a simmer and cook for 5-10 minutes until the Keto Thai Curry sauce has thickened.
• Stir in chopped cilantro or Thai basil. Serve hot over Cauliflower Rice.

Slow Cooker

• Chop the chicken, onion and jalapeños and add to the slow cooker with the minced garlic and ginger. Stir in the curry powder, chili powder, sea salt and ground black pepper.
• Pour in one full can of coconut milk and then just the solids from the second can. Stir well and then cook on high for 3-4 hours, or on low for 5-6 hours. Stir in chopped Thai basil or cilantro and serve hot over Cauliflower Rice.