Keto Red Curry with Chicken and Vegetables
Bursting with bold Thai-inspired flavors, this Keto Red Curry with Chicken and Vegetables is a healthy, low-carb take on a classic favorite. Tender strips of chicken are paired with vibrant vegetables like red bell peppers, zucchini, and mushrooms, all simmered in a creamy coconut milk and red curry paste sauce. Infused with fragrant basil, cilantro, and a tangy touch of lime juice, this quick and easy one-pan recipe is perfect for busy weeknights or meal prep. With just 15 minutes of prep and 25 minutes of cooking, you’ll have a flavorful keto-friendly dish that’s both satisfying and nourishing. Perfect for those looking to enjoy a wholesome, gluten-free dinner without sacrificing taste!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 1 medium zucchini
- 4 ounces mushrooms
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 0.25 cup fresh basil leaves
- 0.25 cup fresh cilantro
Instructions
Begin by preparing your chicken and vegetables. Slice the chicken breasts into thin strips. Slice the red bell pepper and zucchini into thin strips, and quarter the mushrooms.
Heat the coconut oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and black pepper. Sauté the chicken for about 5-7 minutes until it is cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the red bell pepper, zucchini, and mushrooms. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Reduce the heat to medium and add the red curry paste to the skillet. Cook, stirring constantly, for about 1 minute until the curry paste is fragrant.
Pour the can of coconut milk into the skillet and stir to combine with the curry paste. Bring the mixture to a gentle simmer.
Add the cooked chicken back into the skillet along with the fish sauce and lime juice. Stir well to coat the chicken and vegetables in the curry sauce. Simmer for an additional 3-4 minutes.
Remove the skillet from heat and stir in the fresh basil leaves and cilantro.
Serve the Keto Red Curry with Chicken and Vegetables hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 6647 mg | 289% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 36.4 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2475 mg | 53% | |
*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.
