Keto Red Curry with Chicken
Savor the rich and aromatic flavors of this Keto Red Curry with Chicken, a low-carb twist on a classic Thai-inspired dish. Tender strips of seasoned chicken are cooked to perfection and combined with vibrant zucchini, crisp red bell peppers, and nutrient-packed baby spinach, all simmered in a creamy, aromatic red curry sauce made with coconut milk and bold red curry paste. A hint of lime juice and fresh basil leaves elevate the dish, adding zesty freshness and herby notes. Perfectly balanced with the addition of fish sauce and a touch of erythritol for sweetness, this flavorful and satisfying one-pan meal is ready in just 40 minutes and serves four. Ideal for anyone embracing a ketogenic lifestyle or simply craving a healthy, hearty dish, this recipe will quickly become a weeknight favorite.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp coconut oil
- 3 tbsp red curry paste
- 1 can (14 oz) unsweetened coconut milk
- 0.5 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp erythritol sweetener
- 1 medium zucchini, sliced
- 1 medium red bell pepper, thinly sliced
- 2 cups baby spinach
- 2 tbsp lime juice
- 0.5 cup fresh basil leaves
Instructions
Slice the chicken breasts into thin strips. Season with salt and pepper.
Heat one tablespoon of coconut oil in a large pan or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
Add the coconut milk and chicken broth to the pan, stirring to combine thoroughly with the curry paste.
Stir in the fish sauce and erythritol, and bring the mixture to a simmer. Let it cook for 3-4 minutes to thicken slightly.
Add the zucchini and red bell pepper slices to the curry sauce. Cook for about 5 minutes or until the vegetables are tender but still crisp.
Return the cooked chicken to the pan, along with the baby spinach. Stir well and let cook for another 2-3 minutes until the spinach is wilted.
Remove from heat and stir in the lime juice and fresh basil leaves.
Serve hot, garnished with additional fresh basil if desired. Enjoy your Keto Red Curry with Chicken!
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6527 mg | 284% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.1 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 962 mg | 74% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2438 mg | 52% | |
*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.
