Keto Red Curry Chicken
Experience a flavorful low-carb twist on a classic Thai favorite with this Keto Red Curry Chicken recipe. Perfectly seared chicken breast combines with vibrant bell peppers, zucchini, and onions, all simmered in a rich, creamy coconut milk base infused with red curry paste, garlic, and ginger. Enhanced with fish sauce and a splash of lime juice, this dish delivers the perfect balance of tangy and savory while staying keto-friendly. Fresh basil adds an aromatic finishing touch, making it a nourishing, gluten-free meal ready in just 35 minutes. Serve it as a standalone option or alongside cauliflower rice for a complete keto dining experience.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 2 tablespoons coconut oil
- 2 tablespoons red curry paste
- 1 can coconut milk
- 1 large bell pepper
- 1 medium zucchini
- 1 medium onion
- 3 cloves garlic
- 1 inch ginger
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 10 leaves basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Slice the chicken breast into thin strips and set aside.
Chop the bell pepper, zucchini, and onion into bite-sized pieces.
Mince the garlic cloves and grate the ginger.
Heat the coconut oil in a large skillet over medium heat.
Add the garlic and ginger to the skillet and sauté for about 1 minute until fragrant.
Add the red curry paste and cook for another 2 minutes, stirring frequently.
Add the sliced chicken to the skillet and cook for about 5 minutes until the chicken is browned on all sides.
Pour in the coconut milk, and add the fish sauce and lime juice. Stir well to combine.
Bring the mixture to a gentle simmer and add the chopped bell pepper, zucchini, and onion.
Season with salt and pepper, then stir to ensure the vegetables are coated.
Simmer for 10 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.
Stir in the basil leaves and adjust seasoning if necessary.
Serve hot, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6465 mg | 281% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 55.9 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2940 mg | 63% | |
*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.
