Tangy thai chicken (recipe)

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Tangy thai chicken (recipe)
NameTangy thai chicken
IngredientsBoneless skinless chicken breasts Green curry paste Coconut milk Fish sauce Salt Peanuts Cilantro
Cooktime (in hours)0.2
Preptime (in hours)0.366666667
Totaltime (in hours)0.566666667
Keto friendlinessKeto friendly
Calories163
Fat3.8
Protein27.6
Carbohydrate2.5
Fiber0.8
Net carbohydrates1.7
Sugar1.4
Saturated fat0.8
Cholesterol (mg)68.4
Sodium247.9
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tangy thai chicken (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Recipe instructions

  1. Combine curry paste and oil in a bowl. Stir until paste is softened.
  2. Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
  3. Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
  4. Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
  5. The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
  6. Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.

    Food tags
    Chicken, Poultry, Meat, Thai, Asian,


Tangy thai chicken (recipe) details

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Time:
Prep Time in Hours and Mins:34M

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Contributors: Prab R. Tumpati, MD