Low Carb Thai Chicken

Satisfy your cravings for bold, vibrant flavors with this Low Carb Thai Chicken recipe, a perfect combination of creamy coconut milk, aromatic spices, and tender chicken thighs. Packed with colorful vegetables like bell peppers, zucchini, and mushrooms, this dish delivers a nutrient-rich, guilt-free meal that is both keto-friendly and gluten-free. The robust flavors of red curry paste, garlic, ginger, and a splash of lime juice come together to create a rich, savory sauce that beautifully coats the chicken and veggies. Enhanced with fresh basil, cilantro, and green onion, this recipe is as visually stunning as it is delicious. Serve it on its own or pair it with cauliflower rice for a satisfying, restaurant-quality Thai-inspired meal in just 40 minutes.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 2 tbsp Coconut oil
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Red curry paste
• 1 can Coconut milk (unsweetened, full fat)
• 1 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tsp Erythritol or other sugar-free sweetener
• 1 medium Bell pepper, thinly sliced
• 2 medium Zucchini, spiralized or sliced into thin ribbons
• 1 cup Mushrooms, sliced
• 1 handful Fresh basil leaves
• 2 tbsp Chopped cilantro
• 2 tbsp Chopped green onion
• 0.5 tsp Crushed red pepper flakes (optional)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season lightly with salt and black pepper.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

Step 3

Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

Step 4

Add the remaining 1 tablespoon of coconut oil to the skillet. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Step 5

Mix in the red curry paste and stir well to combine with the garlic and ginger mixture.

Step 6

Pour in the coconut milk, fish sauce, lime juice, and erythritol. Stir to combine and simmer for 2-3 minutes.

Step 7

Add the sliced bell pepper, mushrooms, and zucchini to the skillet. Stir well to coat the vegetables in the sauce. Cook for 5-7 minutes, or until the vegetables are tender but still slightly crisp.

Step 8

Return the cooked chicken to the skillet. Stir well and simmer for an additional 3-4 minutes to ensure the flavors combine.

Step 9

Taste and adjust the seasoning with additional salt or lime juice if desired. For extra heat, sprinkle in the crushed red pepper flakes.

Step 10

Garnish the dish with fresh basil leaves, chopped cilantro, and green onion before serving.

Step 11

Serve hot and enjoy. This dish is delicious on its own or over a bed of cauliflower rice for an extra low-carb meal.

Nutrition Facts

Serving size	(1728.0g)

Amount per serving	% Daily Value*
Calories	2346.9

Total Fat 176.6g	0%
Saturated Fat 121.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 4734.2mg	0%
Total Carbohydrate 72.5g	0%
Dietary Fiber 20.4g	0%
Total Sugars 32.1g
Protein 140.4g	0%

Vitamin D 45.8IU	0%
Calcium 311.2mg	0%
Iron 22.8mg	0%
Potassium 4352.1mg	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: 65.1%

Protein: 23.0%

Carbs: 11.9%