Low Carb Thai Green Curry
Discover the vibrant flavors of Low Carb Thai Green Curry, a deliciously wholesome twist on the classic Thai dish. This keto-friendly recipe combines tender chicken breast, colorful vegetables like zucchini, broccoli, and bell peppers, and a creamy coconut milk base infused with aromatic green curry paste, garlic, and lime juice. With just 15 minutes of prep time and simple, step-by-step instructions, it’s the perfect weeknight dinner for those who love bold, exotic flavors without the carbs. Serve over cauliflower rice for a satisfying, guilt-free meal that’s packed with flavor and nutrients. Garnished with fresh basil leaves and optional chili slices for a spicy kick, this dish is sure to become your new favorite for a healthy Asian-inspired dinner.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 2 tablespoons Green curry paste
- 500 grams Chicken breast, diced
- 3 cloves Garlic, minced
- 400 milliliters Coconut milk (unsweetened, full-fat)
- 250 milliliters Chicken broth (low sodium)
- 1 large Zucchini, sliced into half-moons
- 1 medium Red bell pepper, thinly sliced
- 200 grams Broccoli florets
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 3 leaves Kaffir lime leaves (optional)
- 10 leaves Fresh basil leaves
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 300 grams Cauliflower rice (for serving)
- 2 pieces Chili slices (for garnish, optional)
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the green curry paste and minced garlic to the pan. Stir and sauté for 1-2 minutes until fragrant.
Add the diced chicken to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the coconut milk and chicken broth. Stir well and bring to a gentle simmer.
Add the zucchini, red bell pepper, broccoli florets, and Kaffir lime leaves (if using) to the skillet. Cook for 8-10 minutes or until the vegetables are tender but still crisp.
Stir in the fish sauce, lime juice, salt, and black pepper. Adjust seasoning to taste.
Remove the pan from heat and stir in the fresh basil leaves.
Serve the curry over cauliflower rice for a low-carb option. Garnish with chili slices if desired.
Enjoy your Low Carb Thai Green Curry while it's warm!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 36.8 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 391 mg | 30% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4662 mg | 99% | |
*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.
