How to Make Keto Thai Chicken Curry Lettuce Cups
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Heat coconut oil in a skillet over medium-high. Sauté chicken and ginger 3 minutes until lightly browned.
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Stir in curry paste, then coconut milk and fish sauce. Simmer 6 minutes, until chicken is cooked and sauce thickens.
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Season with salt, remove from heat.
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Arrange lettuce leaves on a plate; spoon curry chicken into each cup.
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Sprinkle with cilantro before serving.
Pro Tips for Perfect Keto Thai Chicken Curry Lettuce Cups
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of boneless skinless chicken thighs, cut into bite-size pieces, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Keto Thai Chicken Curry Lettuce Cups?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Keto Thai Chicken Curry Lettuce Cups?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for boneless skinless chicken thighs, cut into bite-size pieces?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.