Thai Red Curry Baked Chicken

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Thai Red Curry Baked Chicken

Chicken marinated with coconut and Thai red curry and baked in the oven.

Course Dinner, Lunch, Main Course

Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free, Thai

Keyword keto chicken recipes, keto thai red curry, lchf chicken recipes, lchf thai red curry, low carb chicken recipes, low carb nikki, low carb thai red curry, paleo chicken recipes, paleo thai red curry, thai red curry baked chicken

Prep Time 5

Cook Time 30

Marinating Time 2

Total Time 35

Servings

Calories 484kcal

Ingredients

12 chicken thigh fillets
400 mL coconut cream
2 tbsp Thai red curry paste
1 stalk lemongrass, chopped
1 lime, sliced
2 tsp fish sauce

Instructions

Combine all ingredients except chicken in a large container or bowl. Add chicken and turn to coat chicken completely in mixture. Marinate overnight if time permits, at least two hours.
Preheat oven to 200C. Place chicken fillets in a large baking dish and pour over all the marinade. Bake for approximately 30 minutes or until cooked and nicely coloured.

Notes

Net Carbs - 5.2g

Nutrition