Low Carb Massaman Curry
Indulge in the rich, aromatic flavors of this *Low Carb Massaman Curry*, a guilt-free twist on the classic Thai dish. Packed with tender, bite-sized chicken thighs, creamy coconut milk, and an array of warm spices like cinnamon and star anise, this curry delivers bold taste without the carbs. It's naturally sweetened with a low-carb sugar substitute and enhanced with crunchy unsalted peanuts, fresh zucchini, and vibrant red bell pepper. Perfect for keto or low-carb lifestyles, this wholesome recipe comes together in under an hour and is garnished with fragrant Thai basil for the ultimate finishing touch. Serve up a bowl of this comforting and nutritious Massaman Curry and transport your taste buds to the heart of Thailand!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons coconut oil
- 1 large onion, finely sliced
- 3 tablespoons Massaman curry paste
- 400 milliliters coconut milk
- 250 milliliters water
- 2 tablespoons fish sauce
- 1 tablespoon low-carb sugar substitute (erythritol or similar)
- 50 grams unsalted peanuts
- 1 small cinnamon stick
- 2 whole star anise
- 2 whole bay leaves
- 10 grams Thai basil leaves
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat coconut oil in a large skillet or wok over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
Add the Massaman curry paste to the onions, stirring for 1-2 minutes until fragrant.
Pour in the coconut milk and water, then stir to combine with the curry paste.
Add fish sauce and the low-carb sugar substitute, stirring well.
Add the cinnamon stick, star anise, and bay leaves to the skillet. Bring the mixture to a gentle simmer.
Add the chicken pieces and unsalted peanuts to the skillet. Stir to coat the chicken in the curry sauce.
Cover the skillet and allow to simmer on low heat for 25-30 minutes, stirring occasionally.
Add the red bell pepper and zucchini slices to the curry. Continue to simmer, uncovered, for another 10 minutes or until the vegetables are tender.
Remove the cinnamon stick, star anise, and bay leaves from the curry.
Garnish with Thai basil leaves just before serving.
Serve hot and enjoy your low-carb Massaman Curry!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 55.4 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3414 mg | 73% | |
*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.
