Easy Coconut Free Paleo and Keto Jungle Green Curry With Lemongrass
This Paleo Keto Jungle Green Chicken Curry is made with a sauce which combines lemongrass, coriander garlic and green chili. A jungle curry is made without coconut milk or cream to tone down the heat. To make the curry you’ll need to make the curry sauce first in a food processor or you can use a pestle and mortar to grind the sauce ingredients.
Easy Recipe Adaptations
The recipe uses chicken thighs but you can use any part of chicken of your choice. You can make it more spicy by adding more green chili or reduce the the chili to make it less hot.
Paleo Keto Jungle Green Chicken Curry Recipe
2 to 4 servings
- 4 chicken thighs with skin on or without skin
- 1 cup broth or stock of your choice
- 2 tablespoons cooking oil of your choice
- salt to taste
Green Curry Sauce
- 2 medium lemongrass stalks
- 3 long green chilis
- a quarter cup packed fresh coriander leaf
- 2 teaspoons spoon chopped garlic
- half a teaspoon dried basil
- 1 tablespoon lemon juice
- 2 tablespoons water
- pinch of salt
Start making the sauce by processing all the ingredients in a food processor until smooth.
In a pan at medium heat add the cooking oil and heat it up.
Fry the chicken thighs until golden brown on the skin side, for about 8 minutes.
Turn the chicken over and add the curry sauce in and fry with the chicken for about 5 minutes, until the water from the sauce cooks out and the sauce smells fragrant.
Add the broth and leave it cook for about 5 minutes, and the sauce has reduced to your preferred amount
Season with salt to your taste and take it off the heat ready to serve.
Enjoy your Paleo Keto Jungle Green Chicken Curry over resistant starch rice or cauliflower rice.