Low Carb Green Curry with Chicken
Savor the vibrant flavors of this Low Carb Green Curry with Chicken, a wholesome and aromatic dish that’s perfect for a healthy, keto-friendly dinner. Crafted with nutrient-rich ingredients like tender chicken breast, creamy coconut milk, and an array of fresh vegetables—zucchini, red bell pepper, and broccoli—this green curry combines bold Thai-inspired flavors with minimal carbs. Infused with the zest of green curry paste, a splash of fish sauce, and the brightness of fresh lime, this one-pan recipe is both satisfying and easy to make in just 40 minutes. Finished with fragrant basil leaves, this hearty yet light meal is great for weeknight dinners or meal prep. Serve steaming hot for a comforting dish that will delight your taste buds while keeping your goals on track!
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Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 500 grams Chicken breast
- 400 milliliters Coconut milk
- 200 milliliters Chicken broth
- 1 large Zucchini
- 1 medium Red bell pepper
- 150 grams Broccoli florets
- 1 tablespoon Fish sauce
- 10 pieces Basil leaves
- 1 whole Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Slice the chicken breast into thin strips and set aside.
Step 2
Chop the zucchini into half-moon slices, slice the bell pepper into strips, and separate the broccoli into small florets.
Step 3
In a large pan or wok, heat the coconut oil over medium heat.
Step 4
Add the green curry paste to the pan and stir for about 1-2 minutes until fragrant.
Step 5
Add the sliced chicken to the pan and cook for 5 minutes or until the chicken is lightly browned.
Step 6
Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste.
Step 7
Bring the mixture to a simmer, then add the zucchini, bell pepper, and broccoli to the pan.
Step 8
Stir in the fish sauce, salt, and black pepper.
Step 9
Allow the curry to simmer for 10-12 minutes, stirring occasionally, until the vegetables are tender and chicken is cooked through.
Step 10
Remove from heat and stir in the basil leaves.
Step 11
Slice the lime in half and squeeze the juice over the curry.
Step 12
Serve the curry hot in bowls, garnished with additional fresh basil if desired.
Nutrition Facts
| Serving size | (1786.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1385.9 |
| Total Fat 49.9g | 0% |
| Saturated Fat 29.0g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 430mg | 0% |
| Sodium 7935.2mg | 0% |
| Total Carbohydrate 86.1g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 55.7g | |
| Protein 154.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 282.6mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 3022.6mg | 0% |
Source of Calories