Keto Asian Box Curry Chicken

Dive into a world of bold flavors and low-carb indulgence with this Keto Asian Box Curry Chicken recipe! Tender, bite-sized chicken thighs are simmered in a fragrant, creamy coconut curry sauce infused with red curry paste, garlic, and ginger. A splash of fish sauce, soy sauce, and fresh lime juice adds a tangy, umami kick that pairs beautifully with crunchy bell peppers and spiralized zucchini noodles for a guilt-free noodle alternative. Garnished with vibrant cilantro and green onions, this easy one-pan dish is perfect for weeknight dinners and meal prep alike, delivering a satisfying, keto-friendly twist on traditional Asian flavors. Ready in just 45 minutes, it’s a must-try for curry lovers seeking a healthy, wholesome option!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs, boneless and skinless
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Red curry paste
• 1 can (13.5 oz) Coconut milk, unsweetened
• 1 tablespoon Fish sauce
• 1 tablespoon Soy sauce, low sodium
• 1 tablespoon Lime juice, fresh
• 2 medium Zucchini, spiralized
• 1 medium Bell pepper, thinly sliced
• 2 stalks Green onions, sliced
• 0.25 cup Cilantro leaves, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Optional: Red chili flakes

Directions

Step 1

Begin by preparing your chicken thighs. Chop them into bite-sized pieces and set aside.

Step 2

In a large skillet or wok, heat the coconut oil over medium-high heat.

Step 3

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the red curry paste to the skillet and stir well to coat the onion mixture.

Step 6

Add the chicken pieces to the skillet and cook, stirring frequently, until they are no longer pink on the outside.

Step 7

Pour in the coconut milk, fish sauce, soy sauce, and lime juice. Stir to combine.

Step 8

Allow the mixture to come to a gentle simmer, then cover and let it cook for about 15 minutes, or until the chicken is tender.

Step 9

While the chicken is cooking, prepare the zucchini noodles and set them aside.

Step 10

Add the bell pepper to the skillet and continue to cook for another 5 minutes until they are tender yet crisp.

Step 11

Season with salt, black pepper, and optional red chili flakes for more heat.

Step 12

Once ready to serve, toss the zucchini noodles into the curry and stir to combine.

Step 13

Garnish with sliced green onions and chopped cilantro before serving. Enjoy your Keto Asian Box Curry Chicken!

Nutrition Facts

Serving size	(1313.2g)

Amount per serving	% Daily Value*
Calories	1340.7

Total Fat 81.0g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 500mg	0%
Sodium 3948.7mg	0%
Total Carbohydrate 39.9g	0%
Dietary Fiber 9.3g	0%
Total Sugars 15.3g
Protein 112.5g	0%

Vitamin D 0IU	0%
Calcium 227.7mg	0%
Iron 8.9mg	0%
Potassium 2191.4mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 33.6%

Carbs: 11.9%