Low Carb Red Curry Chicken
Indulge in the rich, bold flavors of Low Carb Red Curry Chicken—a comforting, one-pan dish that's as healthy as it is delicious! Perfect for low-carb or keto diets, this recipe showcases tender chicken thighs simmered in a creamy coconut milk base infused with vibrant red curry paste, zesty lime juice, and savory fish sauce. A medley of fresh zucchini, red bell peppers, and green beans adds a delightful crunch, while aromatic garlic, ginger, and chopped basil leaves bring complexity to every bite. Ready in just 40 minutes, this quick and easy dinner recipe is ideal for busy weeknights, with the added bonus of being gluten-free and dairy-free. Serve it piping hot, garnished with sliced green onions, for a restaurant-quality Thai-inspired meal made right in your kitchen!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 2 tablespoons Red curry paste
- 1 can (13.5 oz) Coconut milk (full fat)
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 medium, sliced Zucchini
- 1 medium, sliced Red bell pepper
- 1 cup, trimmed Green beans
- 0.5 cup, chopped Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 0.25 cup, for garnish Sliced green onions
Instructions
Begin by cutting the chicken thighs into bite-sized pieces.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the minced garlic and ginger to the skillet, stirring for about 1 minute until fragrant.
Stir in the red curry paste and cook for another minute, allowing the flavors to merge.
Add the chicken pieces to the skillet, stirring to coat them in the curry paste. Cook until the chicken is lightly browned, about 5 minutes.
Pour in the coconut milk and stir well to combine everything smoothly.
Add the fish sauce, lime juice, salt, and black pepper to the skillet, stirring to integrate them into the sauce.
Toss in the zucchini slices, red bell pepper strips, and trimmed green beans.
Reduce the heat to medium and let the curry simmer for approximately 10 minutes or until the vegetables are tender, and the chicken is cooked through.
Remove the skillet from heat and gently stir in the chopped basil leaves.
Taste and adjust seasonings if needed.
Serve the curry hot, garnished with sliced green onions.
Enjoy your flavorful, low-carb red curry chicken!
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 38.4 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 318 mg | 24% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3548 mg | 75% | |
*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.
