Low Carb Red Curry Chicken

Dive into a bowl of exotic flavors with this Low Carb Red Curry Chicken, a vibrant and healthy twist on a classic Thai dish. Perfect for weeknight dinners, this recipe combines tender, bite-sized chicken thighs with crisp vegetables like zucchini, red bell peppers, and green beans in a rich, aromatic coconut milk-based curry. Bursting with the warming spices of red curry paste, garlic, and ginger, and finished with a zing of lime juice and fresh basil, this dish is naturally low in carbohydrates while still delivering bold, satisfying flavors. Ready in just 40 minutes, it’s a quick and delightful meal that pairs beautifully with cauliflower rice for a complete low-carb experience. Whether you're chasing low-carb goals or simply craving a hearty, gluten-free dinner with a touch of spice, this recipe is sure to impress!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 2 tablespoons Coconut oil
• 2 tablespoons Red curry paste
• 1 can (13.5 oz) Coconut milk (full fat)
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice
• 1 medium, sliced Zucchini
• 1 medium, sliced Red bell pepper
• 1 cup, trimmed Green beans
• 0.5 cup, chopped Fresh basil leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 0.25 cup, for garnish Sliced green onions

Directions

Step 1

Begin by cutting the chicken thighs into bite-sized pieces.

Step 2

In a large skillet or wok, heat the coconut oil over medium-high heat.

Step 3

Add the minced garlic and ginger to the skillet, stirring for about 1 minute until fragrant.

Step 4

Stir in the red curry paste and cook for another minute, allowing the flavors to merge.

Step 5

Add the chicken pieces to the skillet, stirring to coat them in the curry paste. Cook until the chicken is lightly browned, about 5 minutes.

Step 6

Pour in the coconut milk and stir well to combine everything smoothly.

Step 7

Add the fish sauce, lime juice, salt, and black pepper to the skillet, stirring to integrate them into the sauce.

Step 8

Toss in the zucchini slices, red bell pepper strips, and trimmed green beans.

Step 9

Reduce the heat to medium and let the curry simmer for approximately 10 minutes or until the vegetables are tender, and the chicken is cooked through.

Step 10

Remove the skillet from heat and gently stir in the chopped basil leaves.

Step 11

Taste and adjust seasonings if needed.

Step 12

Serve the curry hot, garnished with sliced green onions.

Step 13

Enjoy your flavorful, low-carb red curry chicken!

Nutrition Facts

Serving size	(1513.9g)

Amount per serving	% Daily Value*
Calories	2315.9

Total Fat 171.6g	0%
Saturated Fat 117.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 567.0mg	0%
Sodium 5551.7mg	0%
Total Carbohydrate 73.6g	0%
Dietary Fiber 11.2g	0%
Total Sugars 38.4g
Protein 135.3g	0%

Vitamin D 31.8IU	0%
Calcium 317.8mg	0%
Iron 15.2mg	0%
Potassium 3548.0mg	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: 64.9%

Protein: 22.7%

Carbs: 12.4%