Low Carb Massaman Curry
Indulge in the rich, aromatic flavors of Low Carb Massaman Curry, a keto-friendly twist on the traditional Thai classic. This hearty and wholesome recipe features tender bites of chicken thighs simmered in a luxuriously creamy coconut milk base, delicately spiced with Massaman curry paste, cinnamon, and star anise for a perfect blend of warmth and exotic flavors. Loaded with nutrient-packed zucchini and red bell pepper, and garnished with fresh Thai basil, it’s a low-carb dinner option that doesn’t compromise on taste. With the crunch of unsalted peanuts and a hint of sweetness from a low-carb sugar substitute, this dish is as satisfying as it is guilt-free. Ready in an hour and perfect for meal prep, this flavorful curry is sure to become a weeknight favorite for anyone following a keto or low-carb lifestyle!
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Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons coconut oil
- 1 large onion, finely sliced
- 3 tablespoons Massaman curry paste
- 400 milliliters coconut milk
- 250 milliliters water
- 2 tablespoons fish sauce
- 1 tablespoon low-carb sugar substitute (erythritol or similar)
- 50 grams unsalted peanuts
- 1 small cinnamon stick
- 2 whole star anise
- 2 whole bay leaves
- 10 grams Thai basil leaves
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
Heat coconut oil in a large skillet or wok over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
Step 3
Add the Massaman curry paste to the onions, stirring for 1-2 minutes until fragrant.
Step 4
Pour in the coconut milk and water, then stir to combine with the curry paste.
Step 5
Add fish sauce and the low-carb sugar substitute, stirring well.
Step 6
Add the cinnamon stick, star anise, and bay leaves to the skillet. Bring the mixture to a gentle simmer.
Step 7
Add the chicken pieces and unsalted peanuts to the skillet. Stir to coat the chicken in the curry sauce.
Step 8
Cover the skillet and allow to simmer on low heat for 25-30 minutes, stirring occasionally.
Step 9
Add the red bell pepper and zucchini slices to the curry. Continue to simmer, uncovered, for another 10 minutes or until the vegetables are tender.
Step 10
Remove the cinnamon stick, star anise, and bay leaves from the curry.
Step 11
Garnish with Thai basil leaves just before serving.
Step 12
Serve hot and enjoy your low-carb Massaman Curry!
Nutrition Facts
| Serving size | (1808.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1793.6 |
| Total Fat 109.8g | 0% |
| Saturated Fat 41.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 433.3mg | 0% |
| Sodium 3627.9mg | 0% |
| Total Carbohydrate 105.6g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 51.3g | |
| Protein 124.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 349.7mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 3117.3mg | 0% |
Source of Calories