Low Carb Coconut Curry

Indulge in the deliciously creamy and flavorful Low Carb Coconut Curry, a perfect recipe for those seeking both taste and health-conscious eating. This vibrant dish combines tender chicken, fresh zucchini, red bell peppers, and spinach, all simmered in a luscious coconut milk base infused with bold red curry paste, garlic, and ginger. Accented with zesty lime juice, fish sauce, and a sprinkle of fresh cilantro, this easy-to-make curry comes together in just 40 minutes, making it ideal for weeknight dinners. Not only is it packed with wholesome ingredients, but it’s also keto-friendly, gluten-free, and bursting with aromatic spices. Serve it on its own or pair it with cauliflower rice for a satisfying, low-carb meal that’s as comforting as it is nourishing.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 can (400 ml) coconut milk
• 500 grams chicken breast, cubed
• 1 medium zucchini, sliced
• 1 medium red bell pepper, sliced
• 2 cups spinach leaves
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 2 tablespoons fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a large saucepan, heat the coconut oil over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 4-5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 4

Add the red curry paste to the pan, stirring well to coat the onion mixture.

Step 5

Pour in the coconut milk and bring to a simmer, stirring occasionally.

Step 6

Add the cubed chicken breast to the pan and cook for 6-8 minutes, or until the chicken is cooked through.

Step 7

Mix in the zucchini and red bell pepper, allowing them to cook for 3-4 minutes until tender-crisp.

Step 8

Stir in the spinach leaves, cooking until just wilted.

Step 9

Add the lime zest, lime juice, and fish sauce, stirring to combine.

Step 10

Season the curry with salt and black pepper to taste.

Step 11

Remove the pan from heat and sprinkle the chopped fresh cilantro over the top.

Step 12

Serve the curry hot, garnished with fresh cilantro as desired.

Nutrition Facts

Serving size	(1511.8g)

Amount per serving	% Daily Value*
Calories	1407.0

Total Fat 48.5g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 425mg	0%
Sodium 3545.5mg	0%
Total Carbohydrate 73.6g	0%
Dietary Fiber 9.4g	0%
Total Sugars 44.4g
Protein 163.9g	0%

Vitamin D 25IU	0%
Calcium 254.1mg	0%
Iron 8.8mg	0%
Potassium 3133.3mg	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: 31.5%

Protein: 47.3%

Carbs: 21.2%