Step 1

Preheat large deep skillet or wok on medium heat and swirl oil to coat. Add garlic and ginger and saute for 30 seconds, stirring constantly. It burns fast.

Step 2

Add chicken sprinkled with a pinch of salt, and cook for 5 minutes, stirring occasionally. Doesn't have to be cooked through.

Step 3

Add coconut milk, curry paste, tomato paste, maple syrup, kaffir lime leaves (if using), salt and pepper. Reduce heat to low and cook uncovered for 15 minutes.

Step 4

Garnish with fresh basil or cilantro, a bit of lime juice. Traditionally, Thai chicken curry is served with steamed rice. However, you can also enjoy it with quinoa or brown rice. For a low carb option, serve with cauliflower rice or alone.