Low Carb Thai Chicken
Indulge in vibrant flavors with this Low Carb Thai Chicken recipe—perfect for those craving a healthy and satisfying meal without sacrificing taste. Featuring tender bites of golden-brown chicken simmered in a rich, aromatic coconut milk sauce infused with garlic, ginger, and red curry paste, this dish brings authentic Thai-inspired flair to your table. Fresh vegetables like bell peppers, zucchini, and mushrooms add wholesome texture, while lime juice, fish sauce, and erythritol balance the sweetness and tang. Ready in just 40 minutes, this gluten-free, keto-friendly recipe is ideal for busy weeknights. Garnish with basil, cilantro, and green onions for a refreshing finish, and serve it over cauliflower rice for the ultimate low-carb experience!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Coconut oil
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Red curry paste
- 1 can Coconut milk (unsweetened, full fat)
- 1 tbsp Fish sauce
- 2 tbsp Lime juice
- 1 tsp Erythritol or other sugar-free sweetener
- 1 medium Bell pepper, thinly sliced
- 2 medium Zucchini, spiralized or sliced into thin ribbons
- 1 cup Mushrooms, sliced
- 1 handful Fresh basil leaves
- 2 tbsp Chopped cilantro
- 2 tbsp Chopped green onion
- 0.5 tsp Crushed red pepper flakes (optional)
- to taste Salt
- to taste Black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season lightly with salt and black pepper.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of coconut oil to the skillet. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Mix in the red curry paste and stir well to combine with the garlic and ginger mixture.
Pour in the coconut milk, fish sauce, lime juice, and erythritol. Stir to combine and simmer for 2-3 minutes.
Add the sliced bell pepper, mushrooms, and zucchini to the skillet. Stir well to coat the vegetables in the sauce. Cook for 5-7 minutes, or until the vegetables are tender but still slightly crisp.
Return the cooked chicken to the skillet. Stir well and simmer for an additional 3-4 minutes to ensure the flavors combine.
Taste and adjust the seasoning with additional salt or lime juice if desired. For extra heat, sprinkle in the crushed red pepper flakes.
Garnish the dish with fresh basil leaves, chopped cilantro, and green onion before serving.
Serve hot and enjoy. This dish is delicious on its own or over a bed of cauliflower rice for an extra low-carb meal.
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 32.1 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 311 mg | 24% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4352 mg | 93% | |
*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.
