Keto Massaman Chicken & Avocado Toast with Coconut Flour Bread

KetoHigh ProteinLow Carb

A 495-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g boneless, skinless chicken thighs, thinly sliced
• 2 tbsp Massaman curry paste (ensure keto-friendly, no added sugar)
• 1/4 cup full-fat coconut milk
• 1/2 avocado, sliced
• 4 slices coconut flour bread (ensure keto-friendly)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Prep: Preheat your air fryer to 180°C (350°F). Slice chicken into thin strips and avocado into thin slices. Prepare coconut flour bread for toasting.
2. Cook the chicken: Heat olive oil in a pan on the hob over medium heat. Add the chicken and cook until lightly browned.
3. Add Massaman paste: Stir in the Massaman curry paste and cook for 1-2 minutes until fragrant, coating the chicken evenly.
4. Simmer with coconut milk: Pour in the coconut milk, bring to a gentle simmer, and cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly. Season with salt and pepper.
5. Toast the bread: While the chicken is simmering, toast the coconut flour bread in the air fryer for 3-5 minutes, or until golden and crisp.
6. Assemble the toast: Divide the chicken and sauce evenly between the two slices of toasted coconut flour bread. Arrange the sliced avocado on top of the chicken.
7. Garnish and serve: Garnish with fresh cilantro, if desired, and serve immediately.