Low Carb Red Curry with Chicken
Transform your weeknight dinners with this irresistible Low Carb Red Curry with Chicken—an aromatic blend of tender chicken thighs, creamy coconut milk, and bold red curry paste, cooked to perfection alongside vibrant bell peppers, zucchini, and fragrant spices like garlic, ginger, and basil. Perfect for keto and low-carb diets, this skillet-style curry combines authentic Thai-inspired flavors with a touch of zesty lime and a dash of sweetness from erythritol or monk fruit. Ready in just 40 minutes, this one-pan wonder is a simple yet satisfying choice for meal prep or a quick family dinner. Serve it steaming hot with extra basil and lime wedges to elevate the dish to restaurant-quality perfection!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 3 tablespoons red curry paste
- 400 ml coconut milk
- 2 tablespoons coconut oil
- 2 medium bell peppers (red and green)
- 1 medium zucchini
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon ginger
- 1 tablespoon fish sauce
- 1 tablespoon sweetener of choice (erythritol or monk fruit)
- 10 fresh basil leaves
- 1 whole lime
- 0.5 teaspoon chili flakes
- 0.5 teaspoon salt
Instructions
Start by preparing your vegetables. Slice the bell peppers and zucchini into thin strips, and dice the onion. Mince the garlic and grate the ginger.
Cut the chicken thighs into bite-sized pieces, approximately 1-inch cubes.
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic, grated ginger, and diced onion. Sauté for 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
Add the red curry paste to the skillet and cook for another 1-2 minutes, stirring constantly to prevent it from sticking.
Pour in the coconut milk and bring it to a gentle simmer. Stir well to combine with the curry paste.
Add the bell peppers, zucchini, and the browned chicken back into the skillet. Stir well to coat everything in the curry sauce.
Season with fish sauce, sweetener, chili flakes, and salt. Adjust the seasoning to taste.
Allow the curry to simmer for about 10 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the skillet from the heat and stir in the fresh basil leaves and a squeeze of lime juice.
Serve the low-carb red curry hot, garnished with extra fresh basil leaves and lime wedges if desired.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 5705 mg | 248% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 62.5 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2793 mg | 59% | |
*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.
