Low Carb Coconut Milk Curry

Indulge in the creamy, flavorful delight of Low Carb Coconut Milk Curry—a hearty, nutritious dish perfect for those looking to enjoy a wholesome meal while keeping carbs to a minimum. This recipe combines tender chunks of chicken breast with vibrant vegetables like red bell pepper, zucchini, and fresh spinach, all simmered in a luscious full-fat coconut milk base infused with aromatic spices such as curry powder, cumin, and paprika. The zingy freshness of lime juice and zest, along with a garnish of chopped cilantro, elevates every bite with a burst of brightness. Ready in under an hour, this easy, one-skillet dish is a low-carb, gluten-free comfort food ideal for busy weeknights or meal prep. Enjoy it on its own or pair it with cauliflower rice for a complete, guilt-free feast!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams chicken breast, boneless and skinless
• 400 ml coconut milk, full-fat
• 2 tablespoons coconut oil
• 1 unit onion, medium-sized, finely chopped
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1 unit red bell pepper, sliced
• 1 unit zucchini, chopped
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams spinach, fresh
• 1 unit lime, juice and zest
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Cut the chicken breast into bite-sized cubes and set aside.

Step 2

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

Step 3

Add the chopped onion, minced ginger, and garlic to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent.

Step 4

Add the curry powder, ground cumin, paprika, salt, and black pepper. Stir well to combine and cook for 1-2 minutes until the spices become fragrant.

Step 5

Add the chicken cubes to the skillet and toss them with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Step 6

Pour the coconut milk into the skillet and give it a good stir, scraping any bits from the bottom of the pan.

Step 7

Add the red bell pepper and zucchini pieces to the curry. Lower the heat, cover, and let simmer for about 15 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 8

Stir in the fresh spinach, letting it wilt into the curry, which should take about 2-3 minutes.

Step 9

Add the lime juice and zest to the curry, stirring well to combine.

Step 10

Taste and adjust the seasoning if needed. Remove from heat.

Step 11

Serve hot, garnished with fresh cilantro. Enjoy your Low Carb Coconut Milk Curry!

Nutrition Facts

Serving size	(1496.8g)

Amount per serving	% Daily Value*
Calories	2193.7

Total Fat 145.1g	0%
Saturated Fat 113.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 425mg	0%
Sodium 7160.2mg	0%
Total Carbohydrate 63.1g	0%
Dietary Fiber 19.1g	0%
Total Sugars 26.5g
Protein 172.4g	0%

Vitamin D 65IU	0%
Calcium 316.8mg	0%
Iron 31.9mg	0%
Potassium 3842.6mg	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: 58.1%

Protein: 30.7%

Carbs: 11.2%