Keto Chicken Thighs in Red Curry Lime Butter Coconut Sauce with Golden Eggplant

Instructions

1. 1

   1. Season the chicken thighs on both sides with salt and black pepper. Let them sit at room temperature for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large deep skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter starts to foam, add the eggplant cubes and cook for 8 to 10 minutes, stirring occasionally, until golden and tender. Transfer the eggplant to a plate.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon olive oil. Sear the chicken thighs for 4 to 5 minutes on the first side and 3 to 4 minutes on the second side, until nicely browned. Remove them temporarily to another plate.

4. 4

   4. Reduce the heat to medium. Add the remaining butter, shallot, garlic, and ginger. Cook for 2 minutes, stirring, until the shallot softens without browning too much.

5. 5

   5. Stir in the red curry paste and cook for 30 seconds so it lightly toasts. Add the coconut milk, fish sauce, erythritol, lime zest, and lime juice. Stir well until the sauce is smooth.

6. 6

   6. Return the chicken and eggplant to the skillet along with any collected juices. Cook over medium-low heat for 10 to 12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 74°C / 165°F.

7. 7

   7. Taste the sauce and adjust with more salt or black pepper if needed. If you want a thicker sauce, let it simmer gently for 1 to 2 more minutes.

8. 8

   8. Turn off the heat, add the fresh cilantro, and serve hot, spooning the coconut red curry lime sauce over the chicken.