Keto-Friendly Thai Green Curry Zoodles

Ingredients

• 1.5 lbs Chicken thighs, bone-in skin-on
• 4 large Zucchini, spiralized into noodles
• 14 oz Full-fat coconut milk
• 10 pieces Fresh green bird's eye chilies
• 2 stalks Lemongrass, minced
• 2 tablespoons Galangal, minced
• 3 pieces Shallots
• 5 pieces Garlic cloves
• 2 tablespoons Coriander root or cilantro stems
• 1 teaspoon Kaffir lime zest
• 2 tablespoons Fish sauce
• 0.5 cup Thai basil leaves
• 1 tablespoon Coconut oil

Instructions

1. 1

   Prepare the curry paste by placing the green chilies, lemongrass, galangal, shallots, garlic, coriander root, and kaffir lime zest in a heavy stone mortar and pestle. Pound vigorously for 30-40 minutes until a smooth, uniform paste forms.

2. 2

   In a large heavy-bottomed pot, heat the coconut oil over medium heat. Add the hand-pounded curry paste and fry for 5 minutes until fragrant and the oil begins to separate.

3. 3

   Add the chicken thighs to the pot, skin side down, and sear for 3 minutes. Pour in the coconut milk and fish sauce. Bring to a gentle simmer, cover, and braise for 20 minutes until the chicken is tender and cooked through.

4. 4

   While the chicken braises, spiralize the zucchini and pat dry with paper towels to remove excess moisture.

5. 5

   Remove the lid from the pot and stir in the Thai basil leaves. Simmer for another 2 minutes to thicken the sauce slightly.

6. 6

   Flash-sauté the zucchini noodles in a separate pan for 1-2 minutes just to warm them through without making them watery.

7. 7

   Divide the zoodles into four bowls, top each with a braised chicken thigh, and ladle the green curry sauce over the top.