Low Carb Classic Thai Green Curry

Dive into the vibrant flavors of this Low Carb Classic Thai Green Curry, a lighter twist on a beloved Southeast Asian dish. Packed with tender chicken, colorful vegetables like zucchini, red bell pepper, and eggplant, and simmered in a fragrant blend of creamy unsweetened coconut milk and green curry paste, this recipe delivers bold, authentic flavors while staying keto-friendly. Infused with aromatic lime leaves, Thai basil, and a touch of fish sauce, this dish achieves the perfect balance of savory, spicy, and refreshing notes. Ready in just 40 minutes, it’s an ideal option for a healthy, satisfying weeknight meal. Serve it as is for a low-carb delight or pair it with cauliflower rice for a complete feast.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 2 tablespoons Coconut oil
• 3 tablespoons Green curry paste
• 400 ml Coconut milk (unsweetened)
• 1 large Zucchini
• 1 large Red bell pepper
• 1 small Eggplant
• 2 tablespoons Fish sauce
• 1 teaspoon Erythritol
• 1 handful Thai basil leaves
• 3 pieces Lime leaves
• 1 tablespoon Fresh lime juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

1. Begin by slicing the chicken breast into thin, uniform strips. Set aside.

Step 2

2. Heat the coconut oil in a large skillet or wok over medium-high heat.

Step 3

3. Add the green curry paste to the skillet, stirring constantly for about 1-2 minutes until fragrant.

Step 4

4. Pour in the unsweetened coconut milk and stir to combine with the curry paste.

Step 5

5. Bring the mixture to a gentle simmer and add the chicken strips.

Step 6

6. Cook the chicken for about 5-7 minutes until it's no longer pink on the inside.

Step 7

7. While the chicken is cooking, slice the zucchini, red bell pepper, and eggplant into thin strips or bite-sized pieces.

Step 8

8. Add the vegetables to the skillet, stirring to coat them in the sauce.

Step 9

9. Add the fish sauce, erythritol, lime leaves, and lime juice to the skillet, mixing well.

Step 10

10. Allow the curry to simmer for another 10 minutes or until the vegetables are tender.

Step 11

11. Season with salt and black pepper to taste.

Step 12

12. Before serving, stir in the Thai basil leaves.

Step 13

13. Serve the curry hot, garnished with additional Thai basil leaves if desired.

Nutrition Facts

Serving size	(1765.5g)

Amount per serving	% Daily Value*
Calories	2220.9

Total Fat 147.2g	0%
Saturated Fat 114.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 430mg	0%
Sodium 9058.6mg	0%
Total Carbohydrate 90.0g	0%
Dietary Fiber 25.6g	0%
Total Sugars 49.8g
Protein 160.0g	0%

Vitamin D 0IU	0%
Calcium 310.2mg	0%
Iron 22.4mg	0%
Potassium 4487.0mg	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: 57.0%

Protein: 27.5%

Carbs: 15.5%