Low Carb Red Curry with Chicken

Indulge in the rich, aromatic flavors of this *Low Carb Red Curry with Chicken*, a comforting dish that's both healthy and satisfying. Tender chunks of chicken thighs are paired with vibrant bell peppers, zucchini, and fragrant spices, all simmered in a luxurious coconut milk-based curry. The fiery kick of red curry paste is perfectly balanced with the brightness of fresh basil, lime juice, and a touch of low-carb sweetener like erythritol or monk fruit. With just 15 minutes of prep and 25 minutes of cooking, this one-pan recipe is quick, keto-friendly, and packed with bold Thai-inspired flavors. Serve this guilt-free red curry on its own, or pair it with cauliflower rice for a truly satisfying low-carb dinner that’s bursting with color, texture, and taste.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken thighs
• 3 tablespoons red curry paste
• 400 ml coconut milk
• 2 tablespoons coconut oil
• 2 medium bell peppers (red and green)
• 1 medium zucchini
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon ginger
• 1 tablespoon fish sauce
• 1 tablespoon sweetener of choice (erythritol or monk fruit)
• 10 fresh basil leaves
• 1 whole lime
• 0.5 teaspoon chili flakes
• 0.5 teaspoon salt

Directions

Step 1

Start by preparing your vegetables. Slice the bell peppers and zucchini into thin strips, and dice the onion. Mince the garlic and grate the ginger.

Step 2

Cut the chicken thighs into bite-sized pieces, approximately 1-inch cubes.

Step 3

Heat the coconut oil in a large skillet or wok over medium-high heat.

Step 4

Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the minced garlic, grated ginger, and diced onion. Sauté for 2-3 minutes until the onion becomes translucent and the mixture is fragrant.

Step 6

Add the red curry paste to the skillet and cook for another 1-2 minutes, stirring constantly to prevent it from sticking.

Step 7

Pour in the coconut milk and bring it to a gentle simmer. Stir well to combine with the curry paste.

Step 8

Add the bell peppers, zucchini, and the browned chicken back into the skillet. Stir well to coat everything in the curry sauce.

Step 9

Season with fish sauce, sweetener, chili flakes, and salt. Adjust the seasoning to taste.

Step 10

Allow the curry to simmer for about 10 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 11

Remove the skillet from the heat and stir in the fresh basil leaves and a squeeze of lime juice.

Step 12

Serve the low-carb red curry hot, garnished with extra fresh basil leaves and lime wedges if desired.

Nutrition Facts

Serving size	(1669.4g)

Amount per serving	% Daily Value*
Calories	1263.5

Total Fat 62.4g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 424.1mg	0%
Sodium 5705.3mg	0%
Total Carbohydrate 109.0g	0%
Dietary Fiber 12.0g	0%
Total Sugars 62.5g
Protein 85.3g	0%

Vitamin D 0IU	0%
Calcium 231.2mg	0%
Iron 7.1mg	0%
Potassium 2792.8mg	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: 41.9%

Protein: 25.5%

Carbs: 32.6%