A delicious Thai dish that’s easier to make at home then you might think. Although some of the ingredients may sound exotic, they can all be easily found at the grocery store.

Yield: 5 cups

Serving size: 1 cup

Ingredients:

  • 1 stalk lemon grass
  • 2 dried red chilies
  • 1/2 cup onion, chopped
  • 3 cloves garlic
  • 2 tbsp. ginger, chopped
  • 1/2 cup organic, unsweetened coconut milk
  • 2 1/2 tbsp. fish sauce
  • 1 tbsp. lemon juice
  • 1 1/2 tsp. natural, non-GMO granular erythritol
  • 1 tsp. coriander powder
  • 1 tsp. turmeric powder
  • 1 tsp. ground cumin
  • 1/4 tsp. black pepper
  • 1 cup water
  • 2 tbsp. extra virgin olive oil
  • 1 zucchini, sliced into 1/4″ half moons
  • 1 cup fresh or frozen broccoli florets
  • 1/2 red bell pepper, sliced into strips
  • 3 cups cooked chicken, cubed

Directions:

  1. Soak the chili peppers in hot water for about 3 minutes. This recipe is mild to medium spiciness. To add more heat, use more chilies.
  2. While the peppers are soaking, slice and chop your vegetables, and prepare the lemon grass as described below.
  3. To prepare the lemon grass, cut off the woody end. You’ll know it’s been fully removed when you no longer see any brown inside. Cut what’s left in half. Discard the top half, and keep the center piece.
  4. Use a sharp knife to carefully cut a slit lengthwise along the outer layer of the lemon grass. Remove the outer layer, and discard it.
  5. Cut the remaining lemon grass into thin slices, and reserve.
  6. Drain the chilies, and remove the ends.
  7. Place the first 13 ingredients, including the lemon grass and the trimmed chilies, into a high speed blender. Blend to a smooth liquid.
  8. In a skillet, heat the olive oil over medium high heat. Add in the red bell peppers, broccoli, and zucchini. Sprinkle with a pinch of salt.
  9. Cook, stirring constantly, for 1-2 minutes.
  10. Add the sauce to the pan. Continue to cook, stirring constantly, until the vegetables begin to get tender and the sauce thickens.
  11. Add in 1/2 cup of water and the cooked chicken. Mix gently to disperse.
  12. Cover the pan, lower the heat to medium low, and simmer until the chicken is heated through. Add in the last 1/2 cup of water. Mix gently to disperse.
  13. Serve hot.

This dish can be served by itself, on top of cauliflower rice, or inside of a crêpe.

6 Net Carbs Per Serving
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