Keto Green Curry with Chicken
Indulge in the bold and vibrant flavors of our Keto Green Curry with Chicken, a low-carb twist on a classic Thai favorite. This enticing recipe features tender bites of seasoned chicken simmered in a fragrant green curry sauce made from coconut milk and authentic green curry paste. Fresh and nutrient-packed vegetables like broccoli, zucchini, and red bell peppers meld beautifully with the creamy coconut base, while baby spinach adds a delicate touch of greenery. A splash of fish sauce and freshly squeezed lime juice elevate the dish’s tangy and savory notes, complemented by aromatic basil leaves for the perfect finish. Ready in just 45 minutes, this keto-friendly green curry is ideal for busy weeknights and pairs wonderfully with cauliflower rice for a wholesome, satisfying meal. Perfect for fans of bold, exotic flavors looking to keep their carbs in check!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste
- 1 can unsweetened coconut milk
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 1 large red bell pepper, sliced
- 2 cups baby spinach
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 0.5 cup fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Step 2
Heat the coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Step 4
Pour in the coconut milk and bring to a simmer. Stir well to combine the curry paste and coconut milk.
Step 5
Add the broccoli, zucchini, and red bell pepper to the skillet. Cook for 5 minutes until the vegetables start to soften.
Step 6
Return the chicken to the skillet, along with the baby spinach. Stir to combine and cook for an additional 5-7 minutes until the chicken is cooked through and the spinach is wilted.
Step 7
Stir in the fish sauce and lime juice. Taste and adjust seasoning with more salt or lime juice if needed.
Step 8
Remove from heat and sprinkle with fresh basil leaves.
Step 9
Serve hot, garnished with additional basil if desired. This dish pairs well with cauliflower rice for a complete keto-friendly meal.
Nutrition Facts
| Serving size | (1844.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1684.3 |
| Total Fat 62.3g | 0% |
| Saturated Fat 37.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 578.3mg | 0% |
| Sodium 5289.9mg | 0% |
| Total Carbohydrate 45.5g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 18.5g | |
| Protein 226.2g | 0% |
| Vitamin D 6.8IU | 0% |
| Calcium 1060.7mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 2910.9mg | 0% |
Source of Calories