30 Minute Keto Thai Chicken
Ingredients
- 3/4 cup coconut milk
- 2 TBS peanut butter or seed butter
- 1 TBS curry paste
- 1/2 tsp ground ginger
- 1 1/2 -2 lbs boneless chicken thighs
- 4 mini sweet peppers, sliced into strips
Instructions
- Preheat the oven to 425 degrees. Stir together the coconut milk, peanut/seed butter, curry paste and ground ginger until smooth. Place the chicken into a 3 quart casserole dish. Por the sauce over the chicken. Top the sauce with the sliced sweet peppers.
- Place the chicken in the preheated oven. Bake at 425 degrees for 30 minutes or until the internal temperature of the chicken is at least 165 degrees. Remove the chicken from the oven and allow it cool in the pan for 5 minutes. Serve over keto rice, pasta or vegetables of choice.