Sugar-Free Thai Chicken Curry

Indulge in the bold and vibrant flavors of this Sugar-Free Thai Chicken Curry, a healthy twist on a classic favorite. Crafted with creamy unsweetened coconut milk, aromatic red curry paste, and tender chicken thighs, this dish is loaded with fresh, wholesome ingredients and free of added sugars, making it perfect for low-carb and keto-friendly diets. Fresh veggies like zucchini and red bell peppers add a satisfying crunch, while fragrant notes of ginger, garlic, and Thai basil elevate every bite. Ready in just 45 minutes, this nourishing one-pan meal is ideal for weeknight dinners and can be served with steamed cauliflower rice for a guilt-free, balanced meal. Get ready to savor authentic Thai flavors without compromising your health goals!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 500 grams Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 1 medium Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 400 milliliters Coconut milk (unsweetened)
• 200 milliliters Chicken broth (low-sodium, sugar-free)
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice
• 1 medium Zucchini, chopped
• 1 medium Red bell pepper, sliced
• 0.25 cups Fresh Thai basil leaves
• 2 tablespoons Fresh cilantro, chopped
• 2 cups Optional: Steamed cauliflower rice or jasmine rice (if sugar content is not a concern)

Directions

Step 1

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

Step 2

Season the chicken thighs with salt and ground black pepper. Add them to the skillet and cook for 4-5 minutes per side, until browned but not fully cooked through. Remove and set aside.

Step 3

In the same skillet, add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and grated ginger, and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 5

Stir in the Thai red curry paste and cook for 1 minute to release its flavors.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Add the fish sauce and lime juice, and mix well.

Step 8

Return the partially cooked chicken thighs to the skillet. Cover and let them simmer for 10-12 minutes, or until fully cooked and tender.

Step 9

Add the chopped zucchini and red bell pepper to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender but still crisp.

Step 10

Turn off the heat and stir in the fresh Thai basil leaves and chopped cilantro.

Step 11

Serve hot alongside steamed cauliflower rice or jasmine rice (optional). Garnish with extra cilantro if desired.

Nutrition Facts

Serving size	(2257.0g)

Amount per serving	% Daily Value*
Calories	2604.8

Total Fat 185.1g	0%
Saturated Fat 124.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 5167.1mg	0%
Total Carbohydrate 99.2g	0%
Dietary Fiber 30.1g	0%
Total Sugars 39.1g
Protein 160.3g	0%

Vitamin D 35IU	0%
Calcium 481.8mg	0%
Iron 28.9mg	0%
Potassium 5291.2mg	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: 61.6%

Protein: 23.7%

Carbs: 14.7%