Sugar-Free Thai Chicken
Experience the vibrant flavors of Thailand with this Sugar-Free Thai Chicken recipe, a healthier twist on a classic favorite that’s perfect for those seeking a low-sugar, gluten-free meal. Tender, juicy chicken thighs simmer in a rich, aromatic sauce made with sugar-free red curry paste, creamy unsweetened coconut milk, and a zing of lime juice, complemented by fresh garlic, ginger, and Thai basil. Crisp red bell peppers and zucchini add a wholesome crunch, while the optional chili flakes bring just the right amount of heat. Ready in just 40 minutes, this dish is ideal for weeknight dinners and pairs beautifully with steamed cauliflower rice or zucchini noodles for a guilt-free, low-carb meal that doesn’t compromise on authentic Thai flair.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 medium Shallots, finely chopped
- 2 tablespoons Red curry paste (ensure sugar-free variety)
- 400 ml Coconut milk (unsweetened, full-fat)
- 2 tablespoons Fish sauce (ensure sugar-free variety)
- 1 tablespoon Lime juice
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 10 leaves Fresh Thai basil leaves
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 teaspoon Chili flakes (optional)
Instructions
Heat a large skillet or wok over medium heat and add the coconut oil.
Once the oil is hot, add the minced garlic, ginger, and shallots. Sauté for 2-3 minutes until fragrant and slightly softened.
Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to bloom.
Add the chicken thighs to the skillet and cook for 4-5 minutes on each side until lightly browned.
Pour in the coconut milk and stir to combine. Reduce the heat to low and let the mixture simmer for 10 minutes.
Add the fish sauce, lime juice, red bell pepper, and zucchini to the skillet. Stir well and cook for another 5-7 minutes, or until the vegetables are tender but still crisp.
Season with sea salt, black pepper, and optional chili flakes for some heat.
Stir in the fresh Thai basil leaves and cook for 1 additional minute until the basil is wilted.
Remove from heat and serve immediately over steamed cauliflower rice or zucchini noodles for a low-carb side, if desired.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5292 mg | 230% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 28.3 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 248 mg | 19% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3460 mg | 74% | |
*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.
