Low Carb Green Curry Chicken
Indulge in the bold, aromatic flavors of this Low Carb Green Curry Chicken, a keto-friendly twist on a classic Thai favorite. Tender bites of chicken thighs are simmered to perfection in a creamy, fragrant blend of green curry paste and full-fat coconut milk, infused with the exotic essence of kaffir lime leaves and fresh basil. Vibrant zucchini and red bell pepper add a satisfying crunch and a pop of color while keeping the dish low in carbs. Finished with a zesty squeeze of lime and a sprinkle of cilantro, this green curry is as nourishing as it is flavorful. Quick and easy to prepare in under 40 minutes, it’s perfect for busy weeknights and pairs beautifully with cauliflower rice for a wholesome, guilt-free meal. Packed with rich, authentic flavors and wholesome ingredients, this recipe will transport your taste buds straight to the streets of Thailand while keeping your carb count in check!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste
- 400 milliliters full-fat coconut milk
- 2 tablespoons fish sauce
- 1 medium zucchini
- 1 medium red bell pepper
- 10 leaves fresh basil leaves
- 4 leaves kaffir lime leaves
- 2 tablespoons chopped cilantro
- 1 medium lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Slice the zucchini and red bell pepper into thin strips and set aside.
In a large skillet or wok, heat the coconut oil over medium-high heat. Add the green curry paste and cook for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook, stirring frequently, for about 5 minutes, until the chicken is browned on all sides.
Pour in the coconut milk and stir to combine, ensuring the curry paste is well mixed into the milk.
Add the fish sauce, kaffir lime leaves, zucchini slices, and red bell pepper strips. Stir gently and bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the fresh basil leaves and let them wilt in the hot curry for 1-2 minutes.
Remove the kaffir lime leaves from the curry, as they are tough and not intended to be eaten.
Squeeze the juice of one lime over the curry and give it a final stir.
Sprinkle the chopped cilantro over the finished curry before serving.
Serve the green curry chicken hot, optionally with cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 8133 mg | 354% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 35.9 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3059 mg | 65% | |
*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.
