Sugar-Free Thai Chicken Green Curry
Indulge in the bold, aromatic flavors of this Sugar-Free Thai Chicken Green Curry, a vibrant and wholesome twist on a classic dish. Perfect for those seeking a low-carb, gluten-free, and refined-sugar-free meal, this recipe combines tender, juicy chicken thighs with a medley of crisp vegetables like zucchini, red bell pepper, and broccoli, all simmered in a rich, creamy coconut milk-based green curry sauce. Infused with fresh ginger, garlic, and a sugar-free green curry paste, this dish is bursting with authentic Thai flavors. A splash of lime juice, fish sauce, and fragrant Thai basil leaves elevate the dish to restaurant-quality levels. Ready in just under 45 minutes, this quick and nutritious curry pairs beautifully with cauliflower rice or stands alone as a satisfying one-pot meal perfect for busy weeknights.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 500 grams Boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 medium Onion (thinly sliced)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (minced or grated)
- 3 tablespoons Thai green curry paste (ensure it's sugar-free)
- 400 milliliters Coconut milk (unsweetened, full-fat)
- 250 milliliters Low-sodium chicken broth
- 1 medium Zucchini (sliced into half-moons)
- 1 medium Red bell pepper (thinly sliced)
- 150 grams Broccoli florets
- 10 leaves Fresh Thai basil leaves
- 1 tablespoon Lime juice
- 2 tablespoons Fish sauce (sugar-free)
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons Chopped cilantro (for garnish)
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Once the oil is hot, add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened.
Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Add the green curry paste to the skillet and stir for 1-2 minutes to release its flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken to the skillet, along with the zucchini, red bell pepper, and broccoli. Stir to coat the vegetables and chicken in the sauce.
Cover and simmer for 12-15 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender but still crisp.
Stir in the fish sauce, lime juice, salt, and black pepper to taste, and cook for another 1-2 minutes.
Remove from heat and garnish with fresh Thai basil leaves and chopped cilantro.
Serve hot over steamed cauliflower rice or enjoy as is for a low-carb option.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 4695 mg | 204% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 33.4 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 340 mg | 26% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3576 mg | 76% | |
*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.
