Description
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
- 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
Instructions
- Heat 1 Tbls fat in a 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 and uncover to 20-40 min to reduce (the longer the thicker the sauce gets).
- Once the chicken/duck is cooked add cabbage back in and warm through.
- Stir in cilantro and squeeze a lime for added flavor (optional).
- Remove from heat and serve in bowls.
- I added a few red grapes for the heck of it
Notes
Prepared, tried, and tested by Sean from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 bowl
- Calories: 3119
- Sugar: 20.9 g
- Sodium: 1443.7 mg
- Fat: 7.2 g
- Carbohydrates: 7.6 g
- Fiber: 1.1 g
- Protein: 47.9 g
- Cholesterol: 93.9 mg
