Low Carb Red Curry with Chicken and Vegetables
Dive into a delicious and healthy meal with this Low Carb Red Curry with Chicken and Vegetables recipe! Perfect for a quick weeknight dinner, this dish combines tender, seasoned chicken thighs with a vibrant medley of fresh vegetables like zucchini, bell peppers, broccoli, and red onion. The rich, creamy base of coconut milk and aromatic red curry paste delivers bold Thai-inspired flavors, heightened by the addition of garlic, ginger, fish sauce, and a splash of lime juice for zesty balance. Finished with a garnish of fresh basil and cilantro, this satisfying one-skillet creation is packed with protein, fiber, and wholesome goodness while being keto-friendly and gluten-free. Ready in just 45 minutes and perfect for meal prep, this dish is a must-try for curry lovers looking to enjoy comfort food that fits into a low-carb lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper
- 1 medium Zucchini
- 2 cups Broccoli florets
- 0.5 medium Red onion
- 3 large Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Red curry paste
- 1 can Unsweetened coconut milk
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 0.5 cup Fresh basil leaves
- 0.25 cup Fresh cilantro
Instructions
Begin by slicing the chicken thighs into bite-sized pieces and season them with salt and black pepper.
Deseed and slice the red bell pepper into thin strips. Cut the zucchini into half moons. Chop the broccoli florets into bite-sized pieces. Thinly slice the red onion.
Mince the garlic cloves and grate the ginger.
In a large skillet or wok, heat the coconut oil over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes until they are browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped red onion, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant.
Add the red curry paste to the skillet and stir continuously for about 1 minute to release its flavors.
Pour in the can of coconut milk, stirring well to incorporate the curry paste. Bring the mixture to a gentle simmer.
Return the chicken to the skillet, along with the sliced red bell pepper, zucchini, and broccoli florets. Stir to combine and let everything simmer for about 8-10 minutes until the vegetables are tender-crisp.
Stir in the fish sauce and lime juice, adjusting seasoning as desired.
Remove from heat and garnish with fresh basil leaves and cilantro.
Serve hot and enjoy your low carb red curry with chicken and vegetables.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6621 mg | 288% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 28.0 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1022 mg | 79% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2282 mg | 49% | |
*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.
