Low Carb Classic Thai Green Curry
Indulge in the vibrant flavors of Thailand with this Low Carb Classic Thai Green Curry, a health-conscious twist on a beloved dish. This recipe combines tender strips of chicken breast, colorful low-carb vegetables like zucchini, red bell pepper, and eggplant, and a rich, aromatic sauce made with green curry paste, unsweetened coconut milk, and a touch of fish sauce. Perfectly balanced with fresh lime juice, fragrant lime leaves, and sweetened lightly with erythritol, this curry delivers all the authentic, bold flavors you crave without the extra carbs. Ready in just 40 minutes, it's an easy, satisfying meal for busy weeknights or a special treat for Thai food lovers. Garnish with fresh Thai basil leaves for a burst of freshness and serve piping hot for a truly irresistible experience!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 400 ml Coconut milk (unsweetened)
- 1 large Zucchini
- 1 large Red bell pepper
- 1 small Eggplant
- 2 tablespoons Fish sauce
- 1 teaspoon Erythritol
- 1 handful Thai basil leaves
- 3 pieces Lime leaves
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Begin by slicing the chicken breast into thin, uniform strips. Set aside.
2. Heat the coconut oil in a large skillet or wok over medium-high heat.
3. Add the green curry paste to the skillet, stirring constantly for about 1-2 minutes until fragrant.
4. Pour in the unsweetened coconut milk and stir to combine with the curry paste.
5. Bring the mixture to a gentle simmer and add the chicken strips.
6. Cook the chicken for about 5-7 minutes until it's no longer pink on the inside.
7. While the chicken is cooking, slice the zucchini, red bell pepper, and eggplant into thin strips or bite-sized pieces.
8. Add the vegetables to the skillet, stirring to coat them in the sauce.
9. Add the fish sauce, erythritol, lime leaves, and lime juice to the skillet, mixing well.
10. Allow the curry to simmer for another 10 minutes or until the vegetables are tender.
11. Season with salt and black pepper to taste.
12. Before serving, stir in the Thai basil leaves.
13. Serve the curry hot, garnished with additional Thai basil leaves if desired.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 38.4 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 315 mg | 24% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4438 mg | 94% | |
*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.
