Sugar-Free Thai Chicken Curry
Dive into the rich, aromatic flavors of this Sugar-Free Thai Chicken Curry, a healthier twist on the classic dish that doesn't compromise on taste. Made with tender chicken thighs simmered in a luscious blend of unsweetened coconut milk, Thai red curry paste, and fragrant ginger and garlic, this curry delivers bold, traditional Thai flavors without any added sugar. Fresh zucchini, red bell peppers, and a vibrant garnish of Thai basil and cilantro bring a colorful, nutrient-packed touch to every plate. Perfectly balanced with lime juice and fish sauce, this wholesome curry is low-carb, gluten-free, and ideal for those seeking a guilt-free indulgence. Serve it alongside steamed cauliflower rice for a complete sugar-free meal that’s ready in under an hour.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 500 grams Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 400 milliliters Coconut milk (unsweetened)
- 200 milliliters Chicken broth (low-sodium, sugar-free)
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 medium Zucchini, chopped
- 1 medium Red bell pepper, sliced
- 0.25 cups Fresh Thai basil leaves
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Optional: Steamed cauliflower rice or jasmine rice (if sugar content is not a concern)
Instructions
Heat a large skillet or saucepan over medium heat and add the coconut oil.
Season the chicken thighs with salt and ground black pepper. Add them to the skillet and cook for 4-5 minutes per side, until browned but not fully cooked through. Remove and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the Thai red curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the fish sauce and lime juice, and mix well.
Return the partially cooked chicken thighs to the skillet. Cover and let them simmer for 10-12 minutes, or until fully cooked and tender.
Add the chopped zucchini and red bell pepper to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
Turn off the heat and stir in the fresh Thai basil leaves and chopped cilantro.
Serve hot alongside steamed cauliflower rice or jasmine rice (optional). Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5167 mg | 225% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 39.1 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 482 mg | 37% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 5291 mg | 113% | |
*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.
