Low Carb Green Curry with Chicken
Dive into bold flavors and guilt-free indulgence with this Low Carb Green Curry with Chicken recipe! Packed with tender chicken, vibrant zucchini, red bell pepper, and nutrient-rich broccoli, this dish delivers a satisfying medley of textures in every bite. Simmered in a fragrant green curry paste with rich coconut milk and a hint of fish sauce, it's a perfect balance of creamy and spicy. Fresh basil and a splash of lime juice brighten the dish, rounding out its irresistible flavor profile. Ready in just 40 minutes, this Thai-inspired curry is a wholesome, low-carb dinner that's perfect for busy weeknights or entertaining guests. Pair it with cauliflower rice or enjoy it on its own for a nourishing, keto-friendly meal that never sacrifices taste!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 500 grams Chicken breast
- 400 milliliters Coconut milk
- 200 milliliters Chicken broth
- 1 large Zucchini
- 1 medium Red bell pepper
- 150 grams Broccoli florets
- 1 tablespoon Fish sauce
- 10 pieces Basil leaves
- 1 whole Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the chicken breast into thin strips and set aside.
Chop the zucchini into half-moon slices, slice the bell pepper into strips, and separate the broccoli into small florets.
In a large pan or wok, heat the coconut oil over medium heat.
Add the green curry paste to the pan and stir for about 1-2 minutes until fragrant.
Add the sliced chicken to the pan and cook for 5 minutes or until the chicken is lightly browned.
Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste.
Bring the mixture to a simmer, then add the zucchini, bell pepper, and broccoli to the pan.
Stir in the fish sauce, salt, and black pepper.
Allow the curry to simmer for 10-12 minutes, stirring occasionally, until the vegetables are tender and chicken is cooked through.
Remove from heat and stir in the basil leaves.
Slice the lime in half and squeeze the juice over the curry.
Serve the curry hot in bowls, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 7935 mg | 345% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 55.7 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3023 mg | 64% | |
*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.
