Thai Green Chicken Curry Diabetic Friendly Sugarless
Dive into the vibrant flavors of this **Thai Green Chicken Curry**, specially crafted to be **diabetic-friendly and completely sugar-free** without compromising on taste. Tender strips of chicken breast are simmered to perfection in a luscious, light coconut milk broth infused with aromatic ginger, garlic, and a zesty sugar-free Thai green curry paste. Fresh zucchini, red bell pepper, and green beans add a colorful, nutrient-packed punch, while low-sodium fish sauce and a splash of lime juice lend an authentic tangy depth. Garnished with fragrant Thai basil and cilantro, this quick and easy one-pot dish is ready in just 40 minutes and can be served with cauliflower rice or brown rice for a wholesome, guilt-free meal. Perfect for those looking for a **low-carb, healthy Thai recipe** that doesn’t compromise on bold, vibrant flavors!
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Recipe Information
Ingredients
- 500 g Chicken breast (boneless, skinless, sliced into thin strips)
- 3 tbsp Thai green curry paste (sugar-free, check labels)
- 400 ml Coconut milk (light, unsweetened)
- 200 ml Chicken stock (unsalted, low-sodium)
- 1 large Zucchini (sliced into half-moons)
- 1 medium Red bell pepper (sliced into thin strips)
- 100 g Green beans (trimmed)
- 2 Shallots (finely chopped)
- 3 Garlic cloves (minced)
- 1 tsp Fresh ginger (grated)
- 3 Kaffir lime leaves (optional, torn)
- 1.5 tbsp Fish sauce (low-sodium, sugar-free)
- 1 tbsp Lime juice (freshly squeezed)
- 10 g Fresh basil leaves (Thai basil if available)
- 10 g Fresh cilantro (chopped, for garnish)
- 1 tbsp Olive oil (or coconut oil)
Instructions
Heat the olive oil in a large pan or wok over medium heat.
Add the chopped shallots, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
Stir in the Thai green curry paste and cook for another minute to release its flavors.
Pour in the coconut milk and chicken stock. Stir to combine and bring to a gentle simmer.
Add the chicken strips to the pan. Cook for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through.
Toss in the zucchini, red bell pepper, green beans, and kaffir lime leaves (if using). Simmer for another 8-10 minutes, or until the vegetables are tender and the chicken is fully cooked.
Stir in the fish sauce and lime juice. Adjust seasoning to taste if needed.
Turn off the heat and mix in the fresh basil leaves, letting the residual heat wilt them slightly.
Serve the curry hot, garnished with chopped cilantro. Optionally, pair it with steamed brown rice or cauliflower rice for a low-carb accompaniment.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 816 mg | 17% | |
*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.
