Keto Asian Box Curry Chicken
Dive into the rich and aromatic world of Keto Asian Box Curry Chicken—a low-carb twist on classic Thai-inspired flavors that's perfect for keto enthusiasts and spice lovers alike. This recipe combines tender, bite-sized chicken thighs with bold notes of red curry paste, creamy coconut milk, and zesty lime, resulting in a velvety yet vibrant curry sauce. Fresh vegetables like spiralized zucchini noodles and crisp bell peppers add a delightful crunch while keeping the dish light and nutrient-packed. Enhanced with hints of garlic, ginger, fish sauce, and soy sauce, this dish balances savory, tangy, and spicy flavors beautifully. Ready in under an hour, this satisfying and wholesome meal is garnished with fresh cilantro and green onions for a burst of color and aroma. Whether you're meal prepping or serving it as a refreshing dinner option, this keto-friendly Asian curry is sure to become a staple on your low-carb menu! Keywords: Keto curry chicken, Asian box curry, low-carb Thai recipe, zucchini noodles, coconut milk curry.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Red curry paste
- 1 can (13.5 oz) Coconut milk, unsweetened
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce, low sodium
- 1 tablespoon Lime juice, fresh
- 2 medium Zucchini, spiralized
- 1 medium Bell pepper, thinly sliced
- 2 stalks Green onions, sliced
- 0.25 cup Cilantro leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Optional: Red chili flakes
Instructions
Begin by preparing your chicken thighs. Chop them into bite-sized pieces and set aside.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste to the skillet and stir well to coat the onion mixture.
Add the chicken pieces to the skillet and cook, stirring frequently, until they are no longer pink on the outside.
Pour in the coconut milk, fish sauce, soy sauce, and lime juice. Stir to combine.
Allow the mixture to come to a gentle simmer, then cover and let it cook for about 15 minutes, or until the chicken is tender.
While the chicken is cooking, prepare the zucchini noodles and set them aside.
Add the bell pepper to the skillet and continue to cook for another 5 minutes until they are tender yet crisp.
Season with salt, black pepper, and optional red chili flakes for more heat.
Once ready to serve, toss the zucchini noodles into the curry and stir to combine.
Garnish with sliced green onions and chopped cilantro before serving. Enjoy your Keto Asian Box Curry Chicken!
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3949 mg | 172% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 15.3 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2191 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
