Keto Green Curry with Chicken
Indulge in the bold flavors of this Keto Green Curry with Chicken, a low-carb twist on the classic Thai dish that's bursting with vibrant, aromatic ingredients. Tender, bite-sized chicken pieces are bathed in a rich, creamy coconut milk base infused with spicy green curry paste, delivering a perfect balance of heat and creaminess. Packed with nutrient-dense vegetables like broccoli, zucchini, and baby spinach, this wholesome curry is accented with sweet red bell peppers, fresh basil, and a tangy touch of lime juice. Ready in just 45 minutes, this one-pan recipe is a flavorful, keto-friendly powerhouse that pairs beautifully with cauliflower rice for a satisfying, guilt-free meal. Perfect for meal prep or quick weeknight dinners, it’s a must-try for lovers of Thai cuisine on a low-carb diet!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste
- 1 can unsweetened coconut milk
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 1 large red bell pepper, sliced
- 2 cups baby spinach
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 0.5 cup fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Heat the coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and bring to a simmer. Stir well to combine the curry paste and coconut milk.
Add the broccoli, zucchini, and red bell pepper to the skillet. Cook for 5 minutes until the vegetables start to soften.
Return the chicken to the skillet, along with the baby spinach. Stir to combine and cook for an additional 5-7 minutes until the chicken is cooked through and the spinach is wilted.
Stir in the fish sauce and lime juice. Taste and adjust seasoning with more salt or lime juice if needed.
Remove from heat and sprinkle with fresh basil leaves.
Serve hot, garnished with additional basil if desired. This dish pairs well with cauliflower rice for a complete keto-friendly meal.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 18.5 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1061 mg | 82% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2911 mg | 62% | |
*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.
