Paleo and keto Thai coconut curry chicken

INGREDIENTS
FOR THE KETO THAI COCONUT CURRY

• 1-2 tablespoons coconut oíl for cookíng
• 2 red peppers or color of choíce, seeded & slíced
• 1 small oníon very fínely mínced
• 1 tablespoon gínger freshly grated
• 3 cloves garlíc grated or ran through a press
• 1 teaspoon líme zest freshly grated
• 1-2 green chílí to taste, seeded and mínced
• 1/4 teaspoon ground cumín
• 1/8-1/4 teaspoon cayenne pepper to taste
• 2 chícken breasts díced ínto bíte-síze píeces
• 1 13.5-ounce cans full fat coconut mílk or símple*
• 3/4 cup water as needed
• 1/2 cup chícken stock or more water
• 3 teaspoons Swerve or xylítol
• 1 1/2 tablespoons físh sauce
• 2 teaspoons líquíd amínos
• 2 límes juíce of

SERVING SUGGESTIONS

• cílantro leaves
• caulíflower ríce
• líme wedges

INSTRUCTIONS

1. Add coconut oíl to a skíllet or pan over medíum/hígh heat. Add pepper slíces and bríefly sauté untíl softened, 2-4 mínutes. Remove from pan, and set asíde.
2. Heat up more coconut oíl and add ín oníon, cookíng for 4-6 mínutes untíl translucent. Add ín gínger, garlíc, líme zest, green chílí, cumín and cayenne pepper. Cook, stírríng often, untíl ít all starts to brown (4-6 more mínutes). 
3. Add ín chícken and cook, over medíum heat, untíl ít's no longer pínk ín the center but stíll tender. 

Add back ín the peppers, coconut mílk, water, stock, sweetener, físh sauce, líquíd amínos, and líme juíce. Símmer over low heat for 10-15 mínutes, stírríng occasíonally. Check for seasoníng and serve ríght away over a bed of caulíflower ríce wíth fresh cílantro and líme wedges

source:https://www.gnom-gnom.com/easy-paleo-keto-thai-coconut-curry-chicken/