Low Carb Green Curry Chicken

Indulge in the vibrant flavors of this Low Carb Green Curry Chicken, a perfect fusion of Thai-inspired spices and wholesome ingredients crafted for a health-conscious lifestyle. Tender, bite-sized chicken thighs are simmered in a rich, aromatic sauce made from creamy coconut milk and bold green curry paste, offering a luscious, guilt-free meal that’s naturally low in carbs. Loaded with fresh veggies like zucchini and red bell pepper, and finished with fragrant basil, kaffir lime leaves, and a hint of zesty lime, this dish delivers a burst of flavor in every bite. With just 15 minutes of prep time and 25 minutes to cook, this quick and easy recipe is a weeknight winner. Serve it with cauliflower rice for a satisfying, keto-friendly dinner you’ll want to make again and again!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken thighs
• 2 tablespoons coconut oil
• 3 tablespoons green curry paste
• 400 milliliters full-fat coconut milk
• 2 tablespoons fish sauce
• 1 medium zucchini
• 1 medium red bell pepper
• 10 leaves fresh basil leaves
• 4 leaves kaffir lime leaves
• 2 tablespoons chopped cilantro
• 1 medium lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Slice the zucchini and red bell pepper into thin strips and set aside.

Step 3

In a large skillet or wok, heat the coconut oil over medium-high heat. Add the green curry paste and cook for 1-2 minutes until fragrant.

Step 4

Add the chicken pieces to the skillet and cook, stirring frequently, for about 5 minutes, until the chicken is browned on all sides.

Step 5

Pour in the coconut milk and stir to combine, ensuring the curry paste is well mixed into the milk.

Step 6

Add the fish sauce, kaffir lime leaves, zucchini slices, and red bell pepper strips. Stir gently and bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 8

Stir in the fresh basil leaves and let them wilt in the hot curry for 1-2 minutes.

Step 9

Remove the kaffir lime leaves from the curry, as they are tough and not intended to be eaten.

Step 10

Squeeze the juice of one lime over the curry and give it a final stir.

Step 11

Sprinkle the chopped cilantro over the finished curry before serving.

Step 12

Serve the green curry chicken hot, optionally with cauliflower rice for a complete low-carb meal.

Nutrition Facts

Serving size	(1414.5g)

Amount per serving	% Daily Value*
Calories	1977.4

Total Fat 159.2g	0%
Saturated Fat 118.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 424.1mg	0%
Sodium 8132.6mg	0%
Total Carbohydrate 63.0g	0%
Dietary Fiber 16.7g	0%
Total Sugars 35.9g
Protein 92.5g	0%

Vitamin D 0IU	0%
Calcium 231.1mg	0%
Iron 19.8mg	0%
Potassium 3058.6mg	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: 69.7%

Protein: 18.0%

Carbs: 12.3%