Low Carb Thai Chicken Curry
Savor the rich and aromatic flavors of this Low Carb Thai Chicken Curry, a perfect blend of health-conscious ingredients and traditional Thai flair. This recipe features tender chicken breast simmered in a creamy, full-fat coconut milk base that’s infused with sugar-free red or green curry paste, fragrant ginger, and garlic. Packed with vibrant, low-carb vegetables like zucchini, bell peppers, and broccoli, it’s a feast for the senses while keeping your carb intake in check. Enhanced with a touch of fish sauce, fresh lime juice, and a sprinkle of fresh cilantro, this quick and easy dish is ready in just 40 minutes. Serve on its own or pair with cauliflower rice for a wholesome, keto-friendly Thai-inspired meal sure to delight your taste buds. Perfect for weeknight dinners or meal prep, this recipe combines hearty satisfaction with bold, zesty flavors!
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 2 tablespoons Coconut oil
- 2 tablespoons Curry paste (red or green, sugar-free)
- 3 units Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 400 milliliters Coconut milk (full-fat, unsweetened)
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice (freshly squeezed)
- 300 grams Low-carb vegetables (zucchini, bell peppers, broccoli, etc.)
- 2 tablespoons Cilantro (for garnish)
- 0.5 teaspoon Chili flakes (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
Stir in the curry paste and cook for an additional minute to let the flavors bloom.
Pour in the coconut milk and mix well to create a smooth curry base.
Add the chopped chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Stir in the fish sauce, lime juice, salt, and black pepper to season the curry.
Add the low-carb vegetables to the skillet. Cover and let the vegetables simmer in the curry for 8-10 minutes, or until they are tender but not overcooked.
Taste the curry and adjust seasonings, adding more salt, lime juice, or chili flakes if desired.
Once cooked, remove the skillet from heat and garnish the curry with freshly chopped cilantro.
Serve the curry on its own or alongside cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3692 mg | 161% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 20.6 g | ||
| Protein | 170.6 g | 341% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 222 mg | 17% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3406 mg | 72% | |
*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.
