Keto Red Curry with Chicken and Vegetables

Satisfy your craving for bold, aromatic flavors with this Keto Red Curry with Chicken and Vegetables—a low-carb twist on the classic Thai dish! Packed with tender chicken strips, vibrant bell peppers, zucchini, and earthy mushrooms, this recipe is infused with the rich, creamy warmth of a red curry coconut milk sauce. Enhanced with a splash of tangy lime juice, savory fish sauce, and fresh herbs like basil and cilantro, this dish delivers the perfect balance of spice and freshness. Ready in just 40 minutes, it’s a quick, wholesome, and keto-friendly meal ideal for weeknight dinners. Serve it on its own or over cauliflower rice for a complete, flavor-packed Thai-inspired experience!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 pound chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium red bell pepper
• 1 medium zucchini
• 4 ounces mushrooms
• 2 tablespoons red curry paste
• 1 can full-fat coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 0.25 cup fresh basil leaves
• 0.25 cup fresh cilantro

Directions

Step 1

Begin by preparing your chicken and vegetables. Slice the chicken breasts into thin strips. Slice the red bell pepper and zucchini into thin strips, and quarter the mushrooms.

Step 2

Heat the coconut oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and black pepper. Sauté the chicken for about 5-7 minutes until it is cooked through and golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the red bell pepper, zucchini, and mushrooms. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

Step 4

Reduce the heat to medium and add the red curry paste to the skillet. Cook, stirring constantly, for about 1 minute until the curry paste is fragrant.

Step 5

Pour the can of coconut milk into the skillet and stir to combine with the curry paste. Bring the mixture to a gentle simmer.

Step 6

Add the cooked chicken back into the skillet along with the fish sauce and lime juice. Stir well to coat the chicken and vegetables in the curry sauce. Simmer for an additional 3-4 minutes.

Step 7

Remove the skillet from heat and stir in the fresh basil leaves and cilantro.

Step 8

Serve the Keto Red Curry with Chicken and Vegetables hot, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(1407.9g)

Amount per serving	% Daily Value*
Calories	2152.0

Total Fat 146.7g	0%
Saturated Fat 114.3g	0%
Polyunsaturated Fat 2.5g
Cholesterol 372.8mg	0%
Sodium 6646.9mg	0%
Total Carbohydrate 58.4g	0%
Dietary Fiber 15.7g	0%
Total Sugars 36.4g
Protein 157.5g	0%

Vitamin D 0IU	0%
Calcium 190.1mg	0%
Iron 18.6mg	0%
Potassium 2475.1mg	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: 60.5%

Protein: 28.8%

Carbs: 10.7%