Low Carb Asian Box Curry Chicken

Dive into a bowl of flavorful comfort with this Low Carb Asian Box Curry Chicken, a quick and wholesome recipe that’s perfect for weeknight dinners. Featuring tender bites of chicken thighs simmered in a fragrant coconut curry sauce infused with red curry paste, garlic, and ginger, this dish is packed with bold, savory aromas. Vibrant veggies like red bell peppers, green beans, and zucchini bring freshness and crunch, while fresh basil and a hint of lime add an irresistible burst of brightness. Served over light and fluffy cauliflower rice, this meal is low-carb and gluten-free, making it a deliciously guilt-free option for anyone seeking a healthier spin on Asian-inspired cuisine. Ready in just 40 minutes, this one-pan recipe is a game-changer for busy cooks craving a nutritious and satisfying dish!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 1 cup Coconut milk (canned, unsweetened)
• 2 tablespoons Red curry paste
• 2 tablespoons Soy sauce (low sodium)
• 1 tablespoon Olive oil
• 3 cloves Garlic
• 1 inch piece Ginger
• 1 medium Red bell pepper
• 1 cup Green beans
• 1 small Zucchini
• 10 leaves Basil leaves
• 1 whole Lime
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Cauliflower rice

Directions

Step 1

Cut the chicken thighs into bite-sized pieces. Season with salt and black pepper.

Step 2

In a large pan or wok, heat the olive oil over medium-high heat.

Step 3

Add the chicken pieces to the pan, cooking until they are browned on all sides, approximately 5-7 minutes. Remove the chicken from the pan and set aside.

Step 4

Mince the garlic and grate the ginger. Slice the red bell pepper and zucchini into thin strips.

Step 5

In the same pan, add a little more olive oil if necessary, and sauté the minced garlic and grated ginger for 1 minute until fragrant.

Step 6

Add the red curry paste to the pan and cook for an additional 1-2 minutes, stirring constantly.

Step 7

Pour in the coconut milk and soy sauce, stirring to combine with the curry paste.

Step 8

Add the sliced red bell pepper, green beans, and zucchini to the coconut curry sauce.

Step 9

Return the chicken to the pan and ensure everything is well coated in the sauce. Simmer for about 10 minutes until the vegetables are tender and the chicken is cooked through.

Step 10

While the curry is simmering, prepare the cauliflower rice by sautéing it in a separate pan over medium heat for about 5 minutes, until warmed through.

Step 11

Just before serving, add the basil leaves to the curry, and squeeze the juice of the lime over the dish.

Step 12

Serve the curry chicken over the cauliflower rice and enjoy this delicious low-carb meal.

Nutrition Facts

Serving size	(1245.7g)

Amount per serving	% Daily Value*
Calories	1361.3

Total Fat 66.1g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 567.0mg	0%
Sodium 4278.0mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 16.0g	0%
Total Sugars 27.0g
Protein 132.5g	0%

Vitamin D 31.8IU	0%
Calcium 259.4mg	0%
Iron 9.6mg	0%
Potassium 2881.9mg	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: 43.7%

Protein: 38.9%

Carbs: 17.4%