Low Carb Thai Chicken Curry

Indulge in the rich, aromatic flavors of this Low Carb Thai Chicken Curry—a guilt-free take on a classic comfort dish. This recipe combines tender chicken breast and vibrant low-carb vegetables in a luscious, creamy coconut milk base infused with sugar-free red or green curry paste, fresh garlic, and zesty ginger. A splash of fish sauce and lime juice adds authentic Thai-inspired tanginess, while a sprinkle of chili flakes lets you customize the heat to your taste. Perfectly balanced, quick to prepare in just 40 minutes, and packed with wholesome ingredients, this dish is ideal for busy weeknights or a flavorful meal prep option. Serve it as is or pair it with cauliflower rice for a satisfying, keto-friendly meal that’s sure to impress.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Chicken breast (boneless, skinless)
• 2 tablespoons Coconut oil
• 2 tablespoons Curry paste (red or green, sugar-free)
• 3 units Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 400 milliliters Coconut milk (full-fat, unsweetened)
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice (freshly squeezed)
• 300 grams Low-carb vegetables (zucchini, bell peppers, broccoli, etc.)
• 2 tablespoons Cilantro (for garnish)
• 0.5 teaspoon Chili flakes (optional)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

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

Step 3

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

Step 4

Stir in the curry paste and cook for an additional minute to let the flavors bloom.

Step 5

Pour in the coconut milk and mix well to create a smooth curry base.

Step 6

Add the chopped chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.

Step 7

Stir in the fish sauce, lime juice, salt, and black pepper to season the curry.

Step 8

Add the low-carb vegetables to the skillet. Cover and let the vegetables simmer in the curry for 8-10 minutes, or until they are tender but not overcooked.

Step 9

Taste the curry and adjust seasonings, adding more salt, lime juice, or chili flakes if desired.

Step 10

Once cooked, remove the skillet from heat and garnish the curry with freshly chopped cilantro.

Step 11

Serve the curry on its own or alongside cauliflower rice for a complete low-carb meal.

Nutrition Facts

Serving size	(1314.8g)

Amount per serving	% Daily Value*
Calories	2128.4

Total Fat 144.8g	0%
Saturated Fat 113.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 425mg	0%
Sodium 3691.8mg	0%
Total Carbohydrate 47.7g	0%
Dietary Fiber 14.6g	0%
Total Sugars 20.6g
Protein 170.6g	0%

Vitamin D 65IU	0%
Calcium 221.7mg	0%
Iron 20.8mg	0%
Potassium 3405.9mg	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: 59.9%

Protein: 31.4%

Carbs: 8.8%