Loaded Keto Curry

1. Turn oven to warm and place both unopened Coconut Milk cans inside (optional but makes getting all the coconut milk out so easy)
2. Cut up chicken into 3/4in pieces
3. Cut up onion julienne style 1/2in thick
4. Place pot on stove at medium temp. Add the Coconut Oil
5. Once oil is all melted, add in chicken and stir. Cook until about halfway done.
6. Remove chicken but keep try to keep as much liquid as possible in the pot. Set chicken aside in spare bowl.
7. Add in onion, stir occasionally and monitor
8. Cut up peppers, mushrooms, and radishes into 3/4in pieces
9. Add peppers, mushrooms, and radishes to the pot and stir occasionally. Cook until most of the liquid is gone.
10. Place temp on low.  Add in garlic, ginger, Curry Paste, Red Hot Pepper Powder Flakes, black pepper, Chicken Bullion, Fish Sauce and Chinese Cooking Wine. Cook one minute.
11. Add chicken back in chicken and 1/2 cup of water. Bring to boil and cook for 1 minute
12. Add take coconut milk out of oven. (might need hot pads) open and add to pot.
13. Bring to a low boil, then lower to a simmer for 30 minutes. Stir occasionally.
14. Cut 3 tbsp of cilantro add to pot and stir in
15. Add Lime Juice, stir and remove from heat to sit for 5 min
16. Ladle into bowls and enjoy!

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• 8 Quart Stock Pot

• Measuring Spoons

• 4oz Ladle

• Chefs Knife

• Cutting Board

• Flat Wood Spatula

• Liquid Measuring Cups