Keto Classic Thai Green Curry

Discover a bold and flavorful twist on a classic with this Keto Thai Green Curry! Bursting with fragrant spices and creamy coconut milk, this low-carb delight is crafted from tender chicken, vibrant zucchini, red bell pepper, and eggplant, all simmered in a sugar-free green curry sauce. Enhanced with fresh basil, zesty lime juice, and a touch of monk fruit or erythritol, this dish achieves the perfect balance of savory and slightly sweet flavors. Ready in just 45 minutes, it’s an easy, keto-friendly dinner option that doesn’t compromise on taste or authenticity. Serve it warm with a garnish of fresh cilantro for a wholesome, restaurant-quality meal that’s gluten-free, dairy-free, and packed with healthy fats. Perfect for weeknight dinners or meal prep, this keto recipe is a must-try for lovers of Thai cuisine!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 2 tablespoons green curry paste (check for no added sugars)
• 1 pound chicken breast, sliced into bite-sized pieces
• 14 ounces coconut milk (full-fat)
• 1 cup chicken broth
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, cubed
• 0.5 cup fresh basil leaves
• 2 tablespoons fish sauce
• 1 teaspoon erythritol or monk fruit sweetener
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped, for garnish

Directions

Step 1

Heat the coconut oil in a large saucepan over medium-high heat.

Step 2

Add the green curry paste and sauté for 1-2 minutes until fragrant.

Step 3

Add sliced chicken breast to the pan and cook until the chicken is no longer pink on the outside, about 3-4 minutes.

Step 4

Reduce heat to medium and pour in the coconut milk and chicken broth, stirring well to combine.

Step 5

Add the sliced zucchini, red bell pepper, and cubed eggplant to the pan. Stir to ensure the vegetables are well coated in the curry sauce.

Step 6

Bring the mixture to a simmer and let it cook for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 7

Stir in fish sauce, erythritol or monk fruit sweetener, and lime juice. Adjust seasoning to taste.

Step 8

Remove from heat and stir in fresh basil leaves. Allow them to wilt slightly in the residual heat.

Step 9

Serve hot, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	(1623.7g)

Amount per serving	% Daily Value*
Calories	2077.8

Total Fat 140.4g	0%
Saturated Fat 112.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 4289.2mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 17.6g	0%
Total Sugars 25.9g
Protein 160.0g	0%

Vitamin D 22.7IU	0%
Calcium 248.7mg	0%
Iron 20.3mg	0%
Potassium 3705.5mg	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: 59.6%

Protein: 30.2%

Carbs: 10.1%