Keto Creamy Curry Lettuce Wraps

Ingredients:

Makes 5 servings
7 Net carbs/serving

2 lbs. Boneless skinless chicken thighs
1 Tbsp. Olive oil
Salt and pepper to taste
½ C. Onion chopped
1 Red bell pepper chopped
2 tsp. Minced garlic
3 Tbsp. Curry powder
1 ½ tsp. Ground coriander
1 Tbsp. Tomato paste
1 tsp. Ginger paste
1 Can full fat coconut milk
¼ C. Fresh chopped basil
3 C. Baby spinach
Bib lettuce leaves for wraps

Directions:

1. Cut the chicken thighs into bite-sized pieces.

2. Heat the olive oil in a deep-sided skillet or pot on the stove over medium-high heat.

3. Add the chicken as well as salt and pepper to taste to the heated skillet and cook until the chicken is almost completely cooked through.

4. Mix in the onion and bell pepper, and cook until the chicken is completely done, and the vegetables are beginning to soften.

5. Stir in the curry powder, coriander, minced garlic, ginger paste, and tomato paste. Stir and cook for an additional 30 seconds to one minute.

6. Pour the coconut milk into the skillet, and stir to combine the ingredients well.

7. Reduce the heat to medium and add the chopped basil to the dish.

8. Cook down the curry mixture until the sauce begins to thicken.

9. Stir in the spinach and stir until wilted.

10. Serve the curry in the bibb lettuce leaves, letting them serve as wraps.

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Yield: 5 Servings

Curry Lettuce Wraps

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Classic rich curry recipe perfect for low carbohydrate dieters. You won't miss out on the aromatic chicken dish lightly flavored with coconut when you choose a healthier version! Same great taste with fewer carbs than the original.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 lbs. Boneless skinless chicken thighs
• 1 Tbsp. Olive oil
• Salt and pepper to taste
• ½ C. Onion chopped
• 1 Red bell pepper chopped
• 2 tsp. Minced garlic
• 3 Tbsp. Curry powder
• 1 ½ tsp. Ground coriander
• 1 Tbsp. Tomato paste
• 1 tsp. Ginger paste
• 1 Can full fat coconut milk
• ¼ C. Fresh chopped basil
• 3 C. Baby spinach
• Bib lettuce leaves for wraps

Instructions

1. Cut the chicken thighs into bite-sized pieces.
2. Heat the olive oil in a deep sided skillet or pot on the stove over medium-high heat.
3. Add the chicken as well as salt and pepper to taste to the heated skillet, and cook until the chicken is almost completely cooked through.
4. Mix in the onion and bell pepper, and cook until the chicken is completely done, and the vegetables are beginning to soften.
5. Stir in the curry powder, coriander, minced garlic, ginger paste and tomato paste. Stir and cook for an additional 30 seconds to one minute.6. Pour the coconut milk into the skillet, and stir to combine the ingredients well.
6. Reduce the heat to medium, and add the chopped basil to the dish.
7. Cook down the curry mixture until the sauce begins to thicken.
8. Stir in the spinach and stir until wilted.
9. Serve the curry in the bibb lettuce leaves, letting them serve as wraps.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 569Total Fat: 36gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 221mgSodium: 481mgNet Carbohydrates: 7gFiber: 4gSugar: 3gProtein: 49g

When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.

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