Low Carb Thai Chicken Green Curry
Indulge in the vibrant flavors of this Low Carb Thai Chicken Green Curry, a wholesome and satisfying dish perfect for those seeking a healthy, keto-friendly dinner option. Featuring tender slices of chicken breast simmered in a rich, creamy sauce made with aromatic green curry paste and unsweetened coconut milk, this recipe is a delightful fusion of bold and refreshing flavors. Packed with nutritious veggies like zucchini, broccoli, and red bell pepper, and finished with fresh spinach and herbs, this low-carb curry is as nourishing as it is flavorful. With minimal prep and just 40 minutes from start to finish, it's an easy weeknight meal that pairs wonderfully with cauliflower rice for a guilt-free indulgence. Whether you're embracing a low-carb lifestyle or simply craving a hearty Thai-inspired dish, this green curry is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 400 ml Coconut milk (unsweetened, full fat)
- 2 tablespoons Green curry paste (low-carb, sugar-free)
- 1 medium Zucchini
- 150 grams Broccoli
- 1 medium Red bell pepper
- 100 grams Fresh spinach
- 1 tablespoon Coconut oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 teaspoons Fish sauce
- 1 tablespoon Lime juice
- 10 pieces Fresh basil leaves
- 2 tablespoons Fresh cilantro (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by prepping your ingredients: thinly slice the chicken breast, cut the zucchini into half-moons, chop the broccoli into small florets, and thinly slice the red bell pepper.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the pan and sauté for 30-60 seconds until fragrant, but be careful not to burn them.
Stir in the green curry paste and cook for another 1-2 minutes to release its aroma.
Add the sliced chicken to the pan and cook for 4-5 minutes, stirring frequently, until the chicken is no longer pink on the outside.
Pour in the coconut milk and stir well to combine with the curry paste.
Bring the mixture to a gentle simmer and add the zucchini, broccoli, and red bell pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the fresh spinach and stir until wilted, about 2 minutes.
Season the curry with fish sauce, lime juice, salt, and black pepper. Stir well and taste, adjusting the seasoning if needed.
Turn off the heat and garnish with fresh basil leaves and optional cilantro before serving.
Serve the curry on its own or alongside cauliflower rice to keep it low carb. Enjoy your flavorful and healthy meal!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8176 mg | 355% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 33.9 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3883 mg | 83% | |
*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.
