Low Carb Authentic Thai Red Curry
Indulge in the bold flavors of this Low Carb Authentic Thai Red Curry, a vibrant and wholesome twist on the classic dish. This recipe brings the essence of Thai cuisine to your table with aromatic red curry paste, creamy coconut milk, and fresh lime leaves, all simmered to perfection. Tender slices of chicken breast and an array of colorful vegetables—bell peppers, zucchini, and mushrooms—create a delightful medley of textures, while fish sauce and fresh basil add layers of umami and fragrance. Served over light, fluffy cauliflower rice, this keto-friendly and gluten-free curry is packed with flavor yet easy on the carbs. Perfect for weeknight dinners, it’s ready in just 40 minutes and will transport your taste buds straight to Thailand.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 2 tablespoons Red curry paste
- 1 pound Chicken breast, sliced
- 1 Bell pepper, thinly sliced
- 1 Zucchini, sliced into half-moons
- 1 cup Mushrooms, sliced
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Fish sauce
- 3 Lime leaves
- 0.5 cup Fresh basil leaves
- 2 tablespoons Fresh lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, ground
- 0.25 teaspoon Chili flakes (optional)
- 4 cups Cauliflower rice, cooked
Instructions
Heat the coconut oil in a large saucepan or wok over medium heat.
Add the red curry paste and cook, stirring, for 1-2 minutes, until fragrant.
Add the sliced chicken and cook until it's no longer pink, about 5 minutes.
Stir in the bell pepper, zucchini, and mushrooms, and cook for an additional 2-3 minutes.
Pour in the coconut milk and mix well. Bring the mixture to a gentle simmer.
Add the fish sauce, lime leaves, and half of the basil leaves. Stir to combine.
Simmer for about 10 minutes, allowing the flavors to meld and the vegetables to soften.
Remove the lime leaves and stir in the lime juice, salt, and black pepper. Adjust seasoning as necessary.
If you prefer it spicier, add the optional chili flakes at this stage.
Serve the curry hot over cooked cauliflower rice, and garnish with the remaining fresh basil leaves.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5013 mg | 218% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 59.5 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 382 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5750 mg | 122% | |
*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.
