Low Carb Asian Box Curry Chicken
Dive into the vibrant flavors of this Low Carb Asian Box Curry Chicken, a guilt-free twist on a classic comfort dish. Perfectly seasoned chicken thighs are simmered in a rich coconut curry sauce infused with fragrant red curry paste, garlic, and ginger, creating layers of irresistible flavor. Crisp vegetables like red bell pepper, zucchini, and green beans add a delightful crunch, while fresh basil and a squeeze of lime brighten the dish. Served atop fluffy cauliflower rice, this keto-friendly recipe is a wholesome, gluten-free meal that’s easy to prepare in under 40 minutes. Whether you're meal prepping or crafting a healthy yet indulgent dinner, this curry chicken is sure to satisfy!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 cup Coconut milk (canned, unsweetened)
- 2 tablespoons Red curry paste
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 medium Red bell pepper
- 1 cup Green beans
- 1 small Zucchini
- 10 leaves Basil leaves
- 1 whole Lime
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Cauliflower rice
Instructions
Cut the chicken thighs into bite-sized pieces. Season with salt and black pepper.
In a large pan or wok, heat the olive oil over medium-high heat.
Add the chicken pieces to the pan, cooking until they are browned on all sides, approximately 5-7 minutes. Remove the chicken from the pan and set aside.
Mince the garlic and grate the ginger. Slice the red bell pepper and zucchini into thin strips.
In the same pan, add a little more olive oil if necessary, and sauté the minced garlic and grated ginger for 1 minute until fragrant.
Add the red curry paste to the pan and cook for an additional 1-2 minutes, stirring constantly.
Pour in the coconut milk and soy sauce, stirring to combine with the curry paste.
Add the sliced red bell pepper, green beans, and zucchini to the coconut curry sauce.
Return the chicken to the pan and ensure everything is well coated in the sauce. Simmer for about 10 minutes until the vegetables are tender and the chicken is cooked through.
While the curry is simmering, prepare the cauliflower rice by sautéing it in a separate pan over medium heat for about 5 minutes, until warmed through.
Just before serving, add the basil leaves to the curry, and squeeze the juice of the lime over the dish.
Serve the curry chicken over the cauliflower rice and enjoy this delicious low-carb meal.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 27.0 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 259 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2882 mg | 61% | |
*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.
