Low Carb Thai Green Curry
Delight your taste buds with this Low Carb Thai Green Curry, a fragrant and satisfying dish that’s big on flavor and light on carbs. Packed with tender chicken, vibrant vegetables like zucchini, red bell pepper, and broccoli, and infused with the creamy richness of full-fat coconut milk, this recipe delivers all the bold, aromatic flavors of traditional Thai cuisine without the carb overload. A perfectly balanced mix of green curry paste, garlic, kaffir lime leaves, and fresh basil creates a tantalizingly spicy, citrusy base, complemented by a splash of fish sauce and lime juice for an extra zing. Served over fluffy cauliflower rice, this keto-friendly Thai green curry is ready in just 40 minutes and perfect for weeknight dinners or meal prep. Don’t forget to garnish with fresh chili slices for a bit of heat and eye-catching color!
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Ingredients
- 2 tablespoons Coconut oil
- 2 tablespoons Green curry paste
- 500 grams Chicken breast, diced
- 3 cloves Garlic, minced
- 400 milliliters Coconut milk (unsweetened, full-fat)
- 250 milliliters Chicken broth (low sodium)
- 1 large Zucchini, sliced into half-moons
- 1 medium Red bell pepper, thinly sliced
- 200 grams Broccoli florets
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 3 leaves Kaffir lime leaves (optional)
- 10 leaves Fresh basil leaves
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 300 grams Cauliflower rice (for serving)
- 2 pieces Chili slices (for garnish, optional)
Directions
Step 1
Heat the coconut oil in a large skillet or wok over medium heat.
Step 2
Add the green curry paste and minced garlic to the pan. Stir and sauté for 1-2 minutes until fragrant.
Step 3
Add the diced chicken to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
Step 4
Pour in the coconut milk and chicken broth. Stir well and bring to a gentle simmer.
Step 5
Add the zucchini, red bell pepper, broccoli florets, and Kaffir lime leaves (if using) to the skillet. Cook for 8-10 minutes or until the vegetables are tender but still crisp.
Step 6
Stir in the fish sauce, lime juice, salt, and black pepper. Adjust seasoning to taste.
Step 7
Remove the pan from heat and stir in the fresh basil leaves.
Step 8
Serve the curry over cauliflower rice for a low-carb option. Garnish with chili slices if desired.
Step 9
Enjoy your Low Carb Thai Green Curry while it's warm!
Nutrition Facts
| Serving size | (2221.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2324.0 |
| Total Fat 146.6g | 0% |
| Saturated Fat 114.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 446.4mg | 0% |
| Sodium 3122.6mg | 0% |
| Total Carbohydrate 81.6g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 36.8g | |
| Protein 184.5g | 0% |
| Vitamin D 46.4IU | 0% |
| Calcium 390.6mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 4661.8mg | 0% |
Source of Calories