Thai chicken curry

**Lunch • Meat • up to 30 min • Pot • Airfryer**
Sugar-free • Gluten-free

 **INGREDIENTS:**

* Chicken fillet – 200 g
* Zucchini – 1/2 small (120 g)
* Curry paste – 1/2 teaspoon
* Coconut milk – 100 ml
* Olive oil – 1 teaspoon (5 ml)

 **PREPARATION – POT:**

* Cut the chicken and zucchini into pieces.
* Preheat the pot with olive oil.
* Fry the chicken until it changes color.
* Add the curry paste and zucchini.
* Pour in the coconut milk.
* Simmer for 12–15 minutes over low heat.

 **PREPARATION – AIRFRYER:**

* Mix the chicken with the curry paste and olive oil.
* Bake in the Airfryer at 180°C for 10 minutes.
* Add the zucchini and coconut milk.
* Bake for another 10–12 minutes, stirring once.

📊 **KETO (1 serving):**

*Calories ~470 kcal • Fat ~34 g • Protein ~32 g • Net Carbs ~4 g*

💡 **TIP:**

*Curry paste varies in spiciness - start with a smaller amount.*