Low Carb Coconut Curry
Savor the vibrant flavors of this Low Carb Coconut Curry, a wholesome and satisfying meal that's both nutrient-packed and keto-friendly. This creamy curry combines tender chunks of chicken, crisp zucchini, and sweet red bell pepper, all simmered in a luscious, aromatic coconut milk base infused with red curry paste, fresh ginger, and garlic. Wilted spinach, zesty lime, and a hint of fish sauce add layers of brightness and umami, while a sprinkle of fresh cilantro ties it all together. Ready in just 40 minutes, this one-pan recipe is perfect for busy weeknights or meal prep, delivering bold taste without the carbs. Serve it as is or enjoy over cauliflower rice for a complete, low-carb feast!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (400 ml) coconut milk
- 500 grams chicken breast, cubed
- 1 medium zucchini, sliced
- 1 medium red bell pepper, sliced
- 2 cups spinach leaves
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large saucepan, heat the coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the red curry paste to the pan, stirring well to coat the onion mixture.
Pour in the coconut milk and bring to a simmer, stirring occasionally.
Add the cubed chicken breast to the pan and cook for 6-8 minutes, or until the chicken is cooked through.
Mix in the zucchini and red bell pepper, allowing them to cook for 3-4 minutes until tender-crisp.
Stir in the spinach leaves, cooking until just wilted.
Add the lime zest, lime juice, and fish sauce, stirring to combine.
Season the curry with salt and black pepper to taste.
Remove the pan from heat and sprinkle the chopped fresh cilantro over the top.
Serve the curry hot, garnished with fresh cilantro as desired.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 44.4 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 254 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3133 mg | 67% | |
*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.
