Nutrition Facts for Keto red curry with chicken

Keto Red Curry with Chicken

Indulge in the bold, aromatic flavors of this Keto Red Curry with Chicken, a low-carb twist on a classic Thai-inspired dish. Tender strips of seasoned chicken are sautéed to golden perfection and paired with a rich, creamy sauce made from vibrant red curry paste, silky coconut milk, and a hint of erythritol for balance. Crisp zucchini, sweet red bell peppers, and a handful of baby spinach bring freshness and color to every bite, while a finishing touch of lime juice and fragrant basil leaves ties the flavors together beautifully. Ready in just 40 minutes, this one-pan keto-friendly meal is perfect for busy weeknights or meal prepping. With its mix of savory spices, creamy textures, and wholesome ingredients, this red curry is satisfying, healthy, and guaranteed to become a favorite!

Nutriscore Rating: 72/100
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Image of Keto Red Curry with Chicken
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Servings: 4

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp coconut oil
  • 3 tbsp red curry paste
  • 1 can (14 oz) unsweetened coconut milk
  • 0.5 cup chicken broth
  • 2 tbsp fish sauce
  • 1 tbsp erythritol sweetener
  • 1 medium zucchini, sliced
  • 1 medium red bell pepper, thinly sliced
  • 2 cups baby spinach
  • 2 tbsp lime juice
  • 0.5 cup fresh basil leaves

Directions

Step 1

Slice the chicken breasts into thin strips. Season with salt and pepper.

Step 2

Heat one tablespoon of coconut oil in a large pan or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of coconut oil. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.

Step 4

Add the coconut milk and chicken broth to the pan, stirring to combine thoroughly with the curry paste.

Step 5

Stir in the fish sauce and erythritol, and bring the mixture to a simmer. Let it cook for 3-4 minutes to thicken slightly.

Step 6

Add the zucchini and red bell pepper slices to the curry sauce. Cook for about 5 minutes or until the vegetables are tender but still crisp.

Step 7

Return the cooked chicken to the pan, along with the baby spinach. Stir well and let cook for another 2-3 minutes until the spinach is wilted.

Step 8

Remove from heat and stir in the lime juice and fresh basil leaves.

Step 9

Serve hot, garnished with additional fresh basil if desired. Enjoy your Keto Red Curry with Chicken!

Nutrition Facts

Serving size (1570.3g)
Amount per serving % Daily Value*
Calories 1245.2
Total Fat 52.6g 0%
Saturated Fat 34.7g 0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg 0%
Sodium 6526.8mg 0%
Total Carbohydrate 47.6g 0%
Dietary Fiber 8.2g 0%
Total Sugars 16.1g
Protein 150.7g 0%
Vitamin D 4.5IU 0%
Calcium 962.2mg 0%
Iron 10.6mg 0%
Potassium 2437.5mg 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: 37.4%
Protein: 47.6%
Carbs: 15.0%