Thai Green Curry Chicken with Spinach (Low-Carb Bowl)

Ingredients

• 2 large Eggs(optional)
• 1.25 lb Chicken thighs, boneless
• 3 tbsp Thai green curry paste
• 1 can (13.5 oz) Coconut milk (full-fat)
• 1/2 cup Chicken broth
• 1 tbsp Fish sauce
• 2 tbsp Lime juice
• 6 cups Spinach
• 3 cloves Garlic
• 1 tbsp Ginger
• 4 cups Cauliflower rice
• 1 tbsp Olive oil
• to taste Salt
• 1/4 tsp Red pepper flakes(optional)

Instructions

1. 1

   Prep chicken: cut chicken thighs into bite-size pieces; season lightly with salt.

2. 2

   Bloom curry: heat olive oil in a pot over medium heat. Add green curry paste and stir 1–2 minutes until fragrant.

3. 3

   Aromatics: add minced garlic and grated ginger; stir 30 seconds.

4. 4

   Simmer: add chicken pieces and cook 4–6 minutes until coated. Pour in coconut milk and chicken broth; simmer 15–18 minutes until chicken is tender.

5. 5

   Finish: stir in fish sauce and lime juice. Add spinach and cook 1–2 minutes until wilted.

6. 6

   Optional egg garnish: scramble eggs separately and swirl into the curry at the end (optional).

7. 7

   Serve: spoon curry over cauliflower rice; top with extra lime juice if desired.