Low Carb Authentic Thai Red Curry

Indulge in the bold and aromatic flavors of this Low Carb Authentic Thai Red Curry, a healthy twist on a beloved classic. Perfect for weeknight dinners, this recipe combines tender slices of chicken breast, vibrant bell peppers, zucchini, and earthy mushrooms simmered in a luscious coconut milk base infused with red curry paste, lime leaves, and fresh basil. Enhanced with fish sauce and a splash of lime juice, it delivers the perfect balance of savory, tangy, and spicy notes, all while remaining keto-friendly and gluten-free. Served over fluffy cauliflower rice, this dish offers a hearty, restaurant-quality meal packed with authentic Thai flavors in just 40 minutes. Whether you're embracing a low-carb lifestyle or simply crave a comforting, nutritious meal, this Thai red curry is sure to satisfy!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 2 tablespoons Red curry paste
• 1 pound Chicken breast, sliced
• 1 Bell pepper, thinly sliced
• 1 Zucchini, sliced into half-moons
• 1 cup Mushrooms, sliced
• 1 can (13.5 oz) Coconut milk
• 2 tablespoons Fish sauce
• 3 Lime leaves
• 0.5 cup Fresh basil leaves
• 2 tablespoons Fresh lime juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, ground
• 0.25 teaspoon Chili flakes (optional)
• 4 cups Cauliflower rice, cooked

Directions

Step 1

Heat the coconut oil in a large saucepan or wok over medium heat.

Step 2

Add the red curry paste and cook, stirring, for 1-2 minutes, until fragrant.

Step 3

Add the sliced chicken and cook until it's no longer pink, about 5 minutes.

Step 4

Stir in the bell pepper, zucchini, and mushrooms, and cook for an additional 2-3 minutes.

Step 5

Pour in the coconut milk and mix well. Bring the mixture to a gentle simmer.

Step 6

Add the fish sauce, lime leaves, and half of the basil leaves. Stir to combine.

Step 7

Simmer for about 10 minutes, allowing the flavors to meld and the vegetables to soften.

Step 8

Remove the lime leaves and stir in the lime juice, salt, and black pepper. Adjust seasoning as necessary.

Step 9

If you prefer it spicier, add the optional chili flakes at this stage.

Step 10

Serve the curry hot over cooked cauliflower rice, and garnish with the remaining fresh basil leaves.

Nutrition Facts

Serving size	(2335.5g)

Amount per serving	% Daily Value*
Calories	1522.9

Total Fat 49.7g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 5013.2mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 27.2g	0%
Total Sugars 59.5g
Protein 170.7g	0%

Vitamin D 36.7IU	0%
Calcium 382.3mg	0%
Iron 11.3mg	0%
Potassium 5749.6mg	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: 28.6%

Protein: 43.7%

Carbs: 27.7%