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Tom ka Gai (Thai coconut chicken) or in this case Duck

an image of a soup plate filled with Tom ka Gai (Thai coconut Duck) with Thai curry, coconut cream and cilantro

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Traditionally more of a soup, but by thickening it up and keto adapting it, it becomes a wonderful main dish.

Ingredients

Units Scale
  • 2 Tablespoons keto fat (coconut oil or olive oil or avocado oil)
  • 2 cups thinly sliced cabbage (I prefer a mixture of cabbage, red or green, with mostly bok choy as the Bok Choy gives a deeper texture and flavor)
  • Sea salt to taste
  • 500g boneless Chicken/Duck breast cut into 2cm strips or chunks
  • 3 shallots or green onion chopped
  • 13 Tbls red or yellow Thai curry paste (it’s easier using premade paste)
  • 12 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

Instructions

  1. Heat 1 Tbls fat in a hot cast-iron skillet.
  2. Reduce heat to medium and saute cabbage until wilted.
  3. Season with salt and set aside keeping the fats.
  4. Heat remaining fat and add chicken and saute for 5 min.
  5. Don’t worry about being fully cooked they cook in the next steps.
  6. Add shallots and saute for 1 min, reduce heat to low, and add curry paste, broth, and coconut cream.
  7. Simmer and uncover to 20-40 min to reduce (the longer the thicker the sauce gets).
  8. Once the chicken/duck is cooked add cabbage back in and warm through.
  9. Stir in cilantro and squeeze a lime for added flavor (optional).
  10. Remove from heat and serve in bowls.
  11. I added a few red grapes for the heck of it

Notes

Prepared, tried, and tested by Sean from The Recipe Hunter: Tried Β and Tested Recipes from Home ChefsΒ 

Nutrition

Keywords: Thai, coconut, chicken, duck

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