Low Carb Red Curry with Chicken and Vegetables

Bursting with bold flavors and vibrant colors, this Low Carb Red Curry with Chicken and Vegetables is the perfect keto-friendly dinner packed with nourishing ingredients. Succulent bites of seasoned chicken thighs are paired with crisp-tender vegetables like red bell pepper, zucchini, and broccoli, all simmered in a rich, creamy coconut milk base infused with aromatic red curry paste, garlic, and ginger. A splash of fish sauce and lime juice adds a subtle umami kick, while fresh basil and cilantro provide a fragrant finish. Ready in just 45 minutes, this satisfying one-pan dish is gluten-free, dairy-free, and perfect for a wholesome weeknight meal. Whether served alone or over cauliflower rice, this low carb red curry is a deliciously healthy way to satisfy your curry cravings!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 pound Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Red bell pepper
• 1 medium Zucchini
• 2 cups Broccoli florets
• 0.5 medium Red onion
• 3 large Garlic cloves
• 1 inch piece Ginger
• 2 tablespoons Red curry paste
• 1 can Unsweetened coconut milk
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 0.5 cup Fresh basil leaves
• 0.25 cup Fresh cilantro

Directions

Step 1

Begin by slicing the chicken thighs into bite-sized pieces and season them with salt and black pepper.

Step 2

Deseed and slice the red bell pepper into thin strips. Cut the zucchini into half moons. Chop the broccoli florets into bite-sized pieces. Thinly slice the red onion.

Step 3

Mince the garlic cloves and grate the ginger.

Step 4

In a large skillet or wok, heat the coconut oil over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes until they are browned and cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the chopped red onion, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant.

Step 6

Add the red curry paste to the skillet and stir continuously for about 1 minute to release its flavors.

Step 7

Pour in the can of coconut milk, stirring well to incorporate the curry paste. Bring the mixture to a gentle simmer.

Step 8

Return the chicken to the skillet, along with the sliced red bell pepper, zucchini, and broccoli florets. Stir to combine and let everything simmer for about 8-10 minutes until the vegetables are tender-crisp.

Step 9

Stir in the fish sauce and lime juice, adjusting seasoning as desired.

Step 10

Remove from heat and garnish with fresh basil leaves and cilantro.

Step 11

Serve hot and enjoy your low carb red curry with chicken and vegetables.

Nutrition Facts

Serving size	(1597.7g)

Amount per serving	% Daily Value*
Calories	1539.0

Total Fat 86.1g	0%
Saturated Fat 43.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 567.0mg	0%
Sodium 6621.4mg	0%
Total Carbohydrate 58.3g	0%
Dietary Fiber 12.5g	0%
Total Sugars 28.0g
Protein 132.1g	0%

Vitamin D 31.8IU	0%
Calcium 1021.5mg	0%
Iron 10.1mg	0%
Potassium 2281.5mg	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: 50.4%

Protein: 34.4%

Carbs: 15.2%