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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 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 35 minutes
Servings 6
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