Traditionally more of a soup, but by a thickening it up and keto adapting it, it becomes a wonderful main dish. This is a go to favourite of ours on a cold day. Then again it’s a wonderful summer dish as well, served cold or slightly warm. We tend to use duck over chicken as the flavours and fats are so much yummier than chicken. Thus dish is listed with chicken for ease but we substitute duck from the roast Peking duck we do often.
2 Tablespoons keto fat (coconut oil or olive oil or avocado oil)
2 cups thinly sliced cabbage (I prefer a mixture of cabage, red or green, with mostly bok choy as the Bok Choy gives a deeper texture and flavour)
Sea salt to taste
500g boneless chicken breast cut into 2cm strips or chunks
3 shallots or green onion chopped
1-3 Tbls red or yellow Thai curry paste (it’s easier using premade paste)
1-2 cups home-made bone broth (store-bought in a pinch)
1 can full cream coconut cream (not milk but thick creamy cream)
Cilantro for garnish
Heat 1 Tbls fat in hot cast-iron skillet. Reduce heat to medium and saute cabbage until wilted. Season with salt and Set aside keeping the fats.
Heat remaining fat and add chicken and saute for 5 min.
Don’t worry about being fully cooked they cook in the next steps.
Add shallots and saute for 1 min, reduce heat to low and add curry paste, broth and coconut cream.
Simmer uncover to 20-40 min to reduce (the longer the thicker the sauce gets).
Once chicken is cooked add cabbage back in and warm through.
Stir in cilantro and squeeze a lime for added flavour (optional).
Remove from heat and serve in bowls.
I added a few red grapes for the heck of it
Makes 4 servings.
Prepared, tried and tested by: Sean Swart
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