Sugar-Free Thai Chicken

Elevate your weeknight dinner game with this vibrant and flavorful Sugar-Free Thai Chicken. Perfect for those seeking a healthier twist on classic Thai cuisine, this dish combines tender, juicy chicken thighs with a fragrant, sugar-free red curry sauce made from rich coconut milk, garlic, ginger, and Thai basil. Packed with fresh vegetables like red bell peppers and zucchini, this recipe delivers a nutrient-rich, low-carb meal without compromising on bold, authentic flavors. Ready in just 40 minutes, it’s a one-pan wonder that’s easy to prepare and ideal for meal prep. Serve it over steamed cauliflower rice or zucchini noodles for a satisfying, guilt-free dinner that’s both keto-friendly and irresistibly delicious.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 2 tablespoons Coconut oil
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 medium Shallots, finely chopped
• 2 tablespoons Red curry paste (ensure sugar-free variety)
• 400 ml Coconut milk (unsweetened, full-fat)
• 2 tablespoons Fish sauce (ensure sugar-free variety)
• 1 tablespoon Lime juice
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, sliced into half-moons
• 10 leaves Fresh Thai basil leaves
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Freshly ground black pepper
• 0.25 teaspoon Chili flakes (optional)

Directions

Step 1

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

Step 2

Once the oil is hot, add the minced garlic, ginger, and shallots. Sauté for 2-3 minutes until fragrant and slightly softened.

Step 3

Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to bloom.

Step 4

Add the chicken thighs to the skillet and cook for 4-5 minutes on each side until lightly browned.

Step 5

Pour in the coconut milk and stir to combine. Reduce the heat to low and let the mixture simmer for 10 minutes.

Step 6

Add the fish sauce, lime juice, red bell pepper, and zucchini to the skillet. Stir well and cook for another 5-7 minutes, or until the vegetables are tender but still crisp.

Step 7

Season with sea salt, black pepper, and optional chili flakes for some heat.

Step 8

Stir in the fresh Thai basil leaves and cook for 1 additional minute until the basil is wilted.

Step 9

Remove from heat and serve immediately over steamed cauliflower rice or zucchini noodles for a low-carb side, if desired.

Nutrition Facts

Serving size	(1424.9g)

Amount per serving	% Daily Value*
Calories	2436.6

Total Fat 182.9g	0%
Saturated Fat 124.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 5291.9mg	0%
Total Carbohydrate 60.4g	0%
Dietary Fiber 18.6g	0%
Total Sugars 28.3g
Protein 151.7g	0%

Vitamin D 35IU	0%
Calcium 247.5mg	0%
Iron 21.4mg	0%
Potassium 3460.5mg	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: 66.0%

Protein: 24.3%

Carbs: 9.7%