Low Carb Thai Chicken Green Curry

Savor the vibrant flavors of this Low Carb Thai Chicken Green Curry, a perfect weeknight meal that’s brimming with nutritious ingredients and keto-friendly goodness. Tender chicken breast is simmered in a rich, creamy coconut milk base infused with aromatic garlic, ginger, and sugar-free green curry paste. A colorful medley of zucchini, broccoli, red bell pepper, and fresh spinach adds texture, nutrients, and a pop of brightness to this dish. Finished with tangy lime juice, savory fish sauce, and fragrant basil, this curry is as satisfying as it is healthy. Ready in just 40 minutes and perfect for four servings, it pairs wonderfully with cauliflower rice for a wholesome, low-carb twist on a Thai classic.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 400 ml Coconut milk (unsweetened, full fat)
• 2 tablespoons Green curry paste (low-carb, sugar-free)
• 1 medium Zucchini
• 150 grams Broccoli
• 1 medium Red bell pepper
• 100 grams Fresh spinach
• 1 tablespoon Coconut oil
• 2 pieces Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 2 teaspoons Fish sauce
• 1 tablespoon Lime juice
• 10 pieces Fresh basil leaves
• 2 tablespoons Fresh cilantro (optional)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Start by prepping your ingredients: thinly slice the chicken breast, cut the zucchini into half-moons, chop the broccoli into small florets, and thinly slice the red bell pepper.

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 pan and sauté for 30-60 seconds until fragrant, but be careful not to burn them.

Step 4

Stir in the green curry paste and cook for another 1-2 minutes to release its aroma.

Step 5

Add the sliced chicken to the pan and cook for 4-5 minutes, stirring frequently, until the chicken is no longer pink on the outside.

Step 6

Pour in the coconut milk and stir well to combine with the curry paste.

Step 7

Bring the mixture to a gentle simmer and add the zucchini, broccoli, and red bell pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 8

Add the fresh spinach and stir until wilted, about 2 minutes.

Step 9

Season the curry with fish sauce, lime juice, salt, and black pepper. Stir well and taste, adjusting the seasoning if needed.

Step 10

Turn off the heat and garnish with fresh basil leaves and optional cilantro before serving.

Step 11

Serve the curry on its own or alongside cauliflower rice to keep it low carb. Enjoy your flavorful and healthy meal!

Nutrition Facts

Serving size	(1596.2g)

Amount per serving	% Daily Value*
Calories	2044.4

Total Fat 132.9g	0%
Saturated Fat 101.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 430mg	0%
Sodium 8176.4mg	0%
Total Carbohydrate 70.1g	0%
Dietary Fiber 20.1g	0%
Total Sugars 33.9g
Protein 161.1g	0%

Vitamin D 0IU	0%
Calcium 382.1mg	0%
Iron 22.3mg	0%
Potassium 3883.0mg	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: 56.4%

Protein: 30.4%

Carbs: 13.2%