Keto Red Curry Chicken

Dive into the bold and comforting flavors of Keto Red Curry Chicken, a low-carb twist on a classic Thai-inspired dish that’s both satisfying and easy to make. Tender slices of chicken breast are simmered in a creamy, aromatic sauce made with coconut milk, red curry paste, and a vibrant medley of fresh vegetables like bell peppers, zucchini, and onion. Infused with the warm, zesty notes of garlic, ginger, and basil, this high-protein dish is seasoned with fish sauce and a splash of lime juice for an irresistible balance of savory and tangy flavors. Ready in just 35 minutes, this keto-friendly red curry is the perfect weeknight dinner for those craving a hearty, one-pan meal without the carbs. Serve it as a standalone dish or pair it with cauliflower rice for an extra boost of texture and flavor.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb chicken breast
• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1 can coconut milk
• 1 large bell pepper
• 1 medium zucchini
• 1 medium onion
• 3 cloves garlic
• 1 inch ginger
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 10 leaves basil leaves
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

Chop the bell pepper, zucchini, and onion into bite-sized pieces.

Step 3

Mince the garlic cloves and grate the ginger.

Step 4

Heat the coconut oil in a large skillet over medium heat.

Step 5

Add the garlic and ginger to the skillet and sauté for about 1 minute until fragrant.

Step 6

Add the red curry paste and cook for another 2 minutes, stirring frequently.

Step 7

Add the sliced chicken to the skillet and cook for about 5 minutes until the chicken is browned on all sides.

Step 8

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

Step 9

Bring the mixture to a gentle simmer and add the chopped bell pepper, zucchini, and onion.

Step 10

Season with salt and pepper, then stir to ensure the vegetables are coated.

Step 11

Simmer for 10 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.

Step 12

Stir in the basil leaves and adjust seasoning if necessary.

Step 13

Serve hot, garnished with additional basil leaves if desired.

Nutrition Facts

Serving size	(1513.8g)

Amount per serving	% Daily Value*
Calories	1283.8

Total Fat 46.6g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 390.1mg	0%
Sodium 6465.4mg	0%
Total Carbohydrate 86.5g	0%
Dietary Fiber 8.3g	0%
Total Sugars 55.9g
Protein 135.2g	0%

Vitamin D 0IU	0%
Calcium 217.9mg	0%
Iron 4.9mg	0%
Potassium 2939.5mg	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: 32.1%

Protein: 41.4%

Carbs: 26.5%