Keto Classic Thai Green Curry
Experience the vibrant flavors of Thailand with this Keto Classic Thai Green Curry—a low-carb twist on a beloved traditional dish. Packed with tender chicken, zucchini, eggplant, and red bell peppers simmered in a rich, aromatic green curry sauce made from full-fat coconut milk and sugar-free curry paste, this recipe is perfect for keto enthusiasts and Thai food lovers alike. Infused with fragrant basil, fresh lime juice, and a touch of natural sweetness from erythritol or monk fruit sweetener, it balances bold, spicy flavors perfectly. Ready in just 45 minutes, this hearty and nutritious curry is an ideal weeknight meal that pairs wonderfully with cauliflower rice or a simple side salad. Garnished with fresh cilantro, it’s an irresistible combination of spicy, savory, and refreshing—all while staying completely keto-friendly!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons green curry paste (check for no added sugars)
- 1 pound chicken breast, sliced into bite-sized pieces
- 14 ounces coconut milk (full-fat)
- 1 cup chicken broth
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 small eggplant, cubed
- 0.5 cup fresh basil leaves
- 2 tablespoons fish sauce
- 1 teaspoon erythritol or monk fruit sweetener
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped, for garnish
Instructions
Heat the coconut oil in a large saucepan over medium-high heat.
Add the green curry paste and sauté for 1-2 minutes until fragrant.
Add sliced chicken breast to the pan and cook until the chicken is no longer pink on the outside, about 3-4 minutes.
Reduce heat to medium and pour in the coconut milk and chicken broth, stirring well to combine.
Add the sliced zucchini, red bell pepper, and cubed eggplant to the pan. Stir to ensure the vegetables are well coated in the curry sauce.
Bring the mixture to a simmer and let it cook for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in fish sauce, erythritol or monk fruit sweetener, and lime juice. Adjust seasoning to taste.
Remove from heat and stir in fresh basil leaves. Allow them to wilt slightly in the residual heat.
Serve hot, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 25.9 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 249 mg | 19% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3706 mg | 79% | |
*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.
